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Chicken, apple and hazelnut salad
Chicken, apple and hazelnut salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crunchy salad main featuring sweet apples and honey.
Ingredients:
  • 45g (1/4 cup) whole hazelnuts
  • 3 small (about 180g each) single chicken breast fillets, trimmed,tenderloins removed
  • 150g green beans, topped, cut into 4cm lengths
  • 2 red apples (such as pink lady), quartered, cored, thinly sliced crossways
  • 80ml (1/3 cup) fresh lemon juice
  • 37.60 gm extra-light sour cream (Pauls brand)
  • 7.20 gm honey
  • 5.00 gm water
  • 2 celery sticks, trimmed, thinly sliced
  • 1 baby cos lettuce, leaves separated, washed, dried, torn
Instructions:
  • Preheat the oven to 180°C. Spread hazelnuts on a baking tray and toast for about 7 minutes until lightly golden. Take them out of the oven, then place on a clean tea towel and rub to remove the skins. Coarsely chop the hazelnuts.
  • Place the chicken in a large pot and cover with cold water. Bring to a boil over medium heat, then simmer for 12 minutes until cooked through. Remove from heat, transfer chicken to a plate using a slotted spoon, and let it cool for 10 minutes.
  • Place the beans in a heatproof bowl and cover them generously with boiling water. Let them sit for 2 minutes until bright green and tender crisp. Then, quickly refresh them under cold running water and drain well.
  • In a small bowl, mix the apple and 1 tablespoon of lemon juice together. In a small jug, combine sour cream, honey, and water. Slowly incorporate the rest of the lemon juice and stir until smooth.
  • Slice the chicken thinly against the grain. Combine the chicken, apple, beans, celery, and lettuce in a large bowl, toss gently. Serve the chicken salad on plates, drizzle with dressing, sprinkle with hazelnuts, and enjoy right away.

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