Cook the chicken for approx. 12 minutes. Discard the boiling water and grate the meat with two forks.
Cut pale celery. Cut beets into small cubes. Cut the apple into quarters, remove the core and cut the apple into thin boats.
Stir yogurt with mayonnaise and mustard and season with salt and pepper. First stir the beets into the dressing, and then finely divided chicken, pale celery and apples.
Rinse the salad and toss it dry. Cut the loaves through. Fill with lettuce, chicken salad, casserole and sprouts.
Energy: 1200 kJ (283 kcal).
Fat: 7g including 2g transitional fat
This post was published on January 15, 2020 9:57 am