Serving
Serve with toasted continental white bread.
For this recipe, choose celery which is less aromatic. It is also a good idea to boil the celery for a about a minute, and let cool.
Ingredients
- 200 g chicken fillets
- oil
- 300 g celery, cleaned and dried, julienne style
- 200 g sour apples, cleaned and dried, julienne style
- 2 teaspoons Vegeta Gourmet Stock Powder
- 3 tablespoons lemon juice
- Dressing:
- 100 g light mayonnaise
- 100 ml cooking cream
- pinch sugar
- Serving:
- 50 g walnut, chopped roughly
We used
Vegeta Gourmet Stock Powder
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons 50 min
- 1 Cook the chicken fillets in hot oil, turning so both sides cook evenly. Let cool and cut into strips.
- 2 Combine the chicken, celery and apple in a bowl, sprinkle with Vegeta Gourmet Stock Powder and lemon juice. Toss lightly.
- 3 Combine mayonnaise, cream, sugar and mix through. Pour over the prepared salad and stir.
- 4 Serve in a presentable glass dish and sprinkle with walnuts. Let stand in the fridge for a couple of minutes prior to serving.
Little secrets
Cooled chicken fillets are easier to slice.