Roasted Chicken Salad with Apple

Description

Another classic combination, turned quite literally inside out: usually, apples are stuffed into the cavity of a whole chicken and baked that way, but in this salad, they are a separate fresh element, coexisting not only with the roasted chicken but also with leafy greens and grapes. The recipe originates from Normandy, which is in the far north of France, and the ingredients are seasonal, making it a delight year-round: accompanying us at winter gatherings and at picnic breakfasts on the grass.

Ingredients

• Apple Cider Vinegar - 0 oz
• Olive Oil - 0 fl oz
• Skin-On Chicken Breasts - 1 piece
• Tuscany Mix "White Dacha" - 5 oz
• Apple - 1 piece
• Celery salt - 5 oz
• Natural Yogurt - 2 spoons
• Sour Cream - 2 spoons
• Raisins - 0 oz
• Salt - to taste
• Sugar - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

In a large bowl, whisk together the apple cider vinegar and olive oil, then add sugar, salt, and pepper to taste.

Step 2

Cut the roasted chicken breast into large pieces, and it’s better to slice the chicken skin into thin strips. Mix the chicken with the 'Tuscany' mix from 'Belaya Dacha' and the sauce.

Step 3

Slice the apple into thin matchsticks and grate the celery root on a coarse grater. Mix the yogurt with the sour cream, seasoning with salt and pepper to taste. Dress the apple and celery with the yogurt sauce.

Step 4

Place the apple-celery base on a plate, then layer the chicken salad on top, and garnish with halved grapes.

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