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.

TIP:

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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