Chicken and grape salad

 

Ingredients:

• 4 free-range chicken legs
• 1 tbsp salt
• 600 grams celeriac
• 3 tbsp mayonnaise
• 2 tbsp mild semi-skimmed yoghurt
• ½ lemon
• 80 grams mixed salad with land cress
• 200 grams blue grapes
• 50 grams walnuts

Method:

1. Place the chicken legs in a large pan and add enough water to completely cover the legs. Add the salt to the water and bring to the boil. Cook for 45 minutes with the lid on the pan.

2. In the meantime, peel the celeriac and cut into 1 cm cubes. Remove the chicken from the cooking liquid and place on a plate to cool slightly. Then add the celeriac cubes to the cooking liquid and cook for approx. 5 minutes until al dente. Remove the skin from the chicken legs and pick the meat from the bones. Place the meat in a large bowl. Drain the celeriac cubes and add to the chicken.

3. Mix the mayonnaise and yoghurt together. Scrub half a lemon clean, grate the peel and squeeze the juice. Mix the zest and juice through the yoghurt mayonnaise and mix the dressing through the chicken and celeriac.

4. Distribute the salad mix over a flat dish. Spoon the chicken-celeriac mixture on top. Halve the grapes and divide over the salad. Break the walnuts into pieces and sprinkle over the salad.