Chicken and Apple Salad
Rinse the chicken breasts and pat dry. Boil the chicken stock, add the fillets, cover and simmer over low heat for 10-15 minutes.
Rinse the celery and cut into fine strips. Rinse the scallions and cut into thin rings. Rinse the apples, cut in half, remove the seeds, cut into thin columns and then cut through the column again crosswise.
Mix the crème fraîche with the lemon juice, the lemon zest and the olive oil and season with salt and pepper.
Remove the fillets from the stock, drain and chop into bite-sized pieces. Mix the meat with the crème fraîche and 2 tablespoons of chicken stock. Mix in the celery, apples, scallions and parsley. Leave the salad to marinate for 1 hour.
Season with salt and pepper and serve on a bed of lettuce leaves.
Serve with fresh whole wheat bread if desired.