Dinner: November, 10

Chicken Salad with Apples

180g chicken breast, without skin

1 apple (about 120g)

2 stalks celery

1 tsp curry, ground

1 tbsp white-wine vinegar

1/2 head of iceberg

22 almonds

Sprinkle the chicken breast (1 small per person) with salt and pepper and roast on a pan.

Core the apple and thinly slice both the apples and the celery.

Mix curry powder with vinegar and season with salt and pepper to taste (this is a very hot sauce!)

Just before serving toast the almonds on a pan with salt and a bit of water (this makes the salt stick to the almonds without having to use any oil!).

Toss everything together and dig in.

Serves two, at 225 kcal.


The roasted almonds were so good that I suggest making these on their own for a nice, salty snack perhaps served with some apple slices and a nice cup of liqorice tea.

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