Cooked by Vicky Smyrli,
from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"
Ingredients (for 4 people)
For the salad:
2-3 chicken breast fillets (about 600 gr. in total)
For the salad:
2-3 chicken breast fillets (about 600 gr. in total)
1 red onion, cut in half
1 carrot, peeled and cut in half
1 bay leaf
2 stalks of celery (leaves on)
1 small bunch of mixed fresh herbs, tied together (like a bouquet garni)
10-12 of whole peppercorns
1 carrot, peeled and cut in half
1 bay leaf
2 stalks of celery (leaves on)
1 small bunch of mixed fresh herbs, tied together (like a bouquet garni)
10-12 of whole peppercorns
2 cooking apples, cut in cubes (skin on)
2 ripe bur firm pears, cut in cubes
2 stalks of celery, cut in 2 ½ cm pieces
2 ripe bur firm pears, cut in cubes
2 stalks of celery, cut in 2 ½ cm pieces
1 lemon, the juice
120 gr. of walnuts, roasted and roughly chopped
For the dressing:
For the dressing:
120 gr. of Greek thick yoghurt (light but not less than 2% fat can be also used)
120 gr. of mayonnaise
1 lemon, the juice
salt
pepper
Method:
Fill with water a medium pot, add the chicken fillets, the red onion, the bay leaf, the peppercorns, the celery, the carrot and the fresh herbs and cook in medium heat until the chicken is cooked through. Transfer in a colander to drain, discard the herbs and the veggies and leave aside to cool down. Cut the chicken into bites or thin strips.
Core and cut the apples into 2 ½ Χ 2 ½ cm cubes and transfer into a bowl. Drizzle with the lemon juice so they won't turn black.
In another bowl put the dressing ingredients, except the lemon, and beat thoroughly with a whisk to blend. Season with salt and pepper and drizzle with as much lemon juice as you prefer.
Rinse the apple cubes (in case you have added plenty of lemon juice) and transfer in a salad bowl. Add the celery, the chicken and half the chopped walnuts. Lastly add the pears -after coring, peeling and cutting in cubes of 2 X 2 cm. Gently toss the ingredients with two spoons.
Pour the dressing over the salad and again gently toss.
Scatter the rest of the walnuts on top and serve immediately.
pepper
Method:
Fill with water a medium pot, add the chicken fillets, the red onion, the bay leaf, the peppercorns, the celery, the carrot and the fresh herbs and cook in medium heat until the chicken is cooked through. Transfer in a colander to drain, discard the herbs and the veggies and leave aside to cool down. Cut the chicken into bites or thin strips.
Core and cut the apples into 2 ½ Χ 2 ½ cm cubes and transfer into a bowl. Drizzle with the lemon juice so they won't turn black.
In another bowl put the dressing ingredients, except the lemon, and beat thoroughly with a whisk to blend. Season with salt and pepper and drizzle with as much lemon juice as you prefer.
Rinse the apple cubes (in case you have added plenty of lemon juice) and transfer in a salad bowl. Add the celery, the chicken and half the chopped walnuts. Lastly add the pears -after coring, peeling and cutting in cubes of 2 X 2 cm. Gently toss the ingredients with two spoons.
Pour the dressing over the salad and again gently toss.
Scatter the rest of the walnuts on top and serve immediately.
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