Fruity chicken salad with oranges, celery and almonds
Ingredients
- Ingredients
- 600 grams Chicken breasts (ready to cook, skinless)
- 800 milliliters Chicken broth
- 3 blue Plum
- 2 organic Oranges
- 2 stalks Celery
- 50 grams whole, blanched almonds
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- ½ tsp sugar
- 3 Tbsps Whipped cream
- 2 Tbsps Corn oil
Preparation steps
Place the chicken breast in boiling chicken broth, reduce the heat, cover and cook for about 15 minutes. Remove, drain, pat dry, allow to cool and cut into bite-sized cubes. Rinse the plums, halve, remove pits and slice finely into strips. Peel the oranges with a sharp knife carefully, removing the white skin. Cut out segments from separating membranes and collect the orange juice. Squeeze out the juice from the orange membranes.
Rinse celery, trim and slice. Slice the almonds or cut into slivers. Rinse the lettuce, trim and spin dry. Combine the vinegar, 2 tablespoons of orange juice, salt and pepper to taste, sugar, cream and oil and mix well. To serve, spread the lettuce on plates. Mix salad ingredients together (except the almonds) with the salad dressing, arrange on the lettuce leaves and serve sprinkled with almonds.