Creamy Chicken and Avocado Salad
- 3 150 grams (approximately 5 1/3 ounces) Chicken breasts
- juice of lemons
- 1 lemon (grated)
- 400 milliliters (approximately 13 1/2 ounces) chicken stock
- freshly ground peppers
- 2 stalks Celery
- 4 tablespoons Crème fraiche
- 1 tablespoon olive oil
- Lettuce (washed and spun dry)
Rinse chicken breasts and pat dry. In a pot, bring the chicken stock to a boil, add the chicken, reduce the heat to low, cover and cook until the chicken is cooked through, 10-15 minutes.
In a bowl, mix together the sour cream, lemon juice, lemon zest, olive oil, salt and pepper. Lift the chicken from the stock, shred using 2 forks into bite size pieces and add to the sour cream mixture. Mix the chicken with the creme fraiche and 2 tablespoons chicken stock. Rinse the celery, pat dry, reserve the leaves, cut the stalks into small cubes and add to the chicken mixture. Cover and let stand at room temperature for 1 hour for the flavors to blend. Before serving season with salt and pepper. Serve on salad with celery leaves and garnish with avocado wedges and orange slices.