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Chicken, apple and hazelnut salad

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 45g (1/4 cup) whole hazelnuts
  • 3 small (about 180g each) single chicken breast fillets, trimmed,tenderloins removed
  • 150g green beans, topped, cut into 4cm lengths
  • 2 red apples (such as pink lady), quartered, cored, thinly sliced crossways
  • 80ml (1/3 cup) fresh lemon juice
  • 2 tablespoons extra-light sour cream (Pauls brand)
  • 1 teaspoon honey
  • 1 teaspoon water
  • 2 celery sticks, trimmed, thinly sliced
  • 1 baby cos lettuce, leaves separated, washed, dried, torn


  • 1
    Preheat oven to 180°C. Spread hazelnuts over a baking tray and bake in preheated oven for 7 minutes or until lightly toasted. Remove from oven. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
  • 2
    Place the chicken in a large deep frying pan or saucepan and cover with plenty of cold water. Place over medium heat and bring to the boil. Reduce heat to low and simmer for 12 minutes or until cooked through. Remove from heat. Use a slotted spoon to transfer the chicken to a plate and set side for 10 minutes to cool slightly.
  • 3
    Meanwhile, place the beans in a medium heatproof bowl. Cover with plenty of boiling water and set aside for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
  • 4
    Place the apple and 1 tablespoon of the lemon juice in a small bowl and toss until well combined. Combine the sour cream, honey and water in a small jug. Gradually add the remaining lemon juice and stir until smooth.
  • 5
    Thinly slice the chicken across the grain. Place the chicken, apple, beans, celery and lettuce in a large bowl and gently toss to combine. Divide chicken salad among serving plates. Drizzle with dressing and sprinkle with hazelnuts. Serve immediately.

Source: taste.com.au


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