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Waldorf salad with chicken fillet skewers and COMTÉ

  • Ingredients
  • 8 stalks parsley
  • 2 tbsp oil
  • 4 chicken fillets (approx. 175 g each)
  • 1 celeriac (approx. 800 g)
  • Salt
  • 100 g each of blue and green seedless grapes
  • 50 g almonds
  • 2-3 tbsp Dijon mustard
  • 50 g low-fat mayonnaise
  • 2 tbsp white wine vinegar
  • 4 tbsp milk
  • 200 g comté cheese
  • Pepper
  • 8 wooden skewers

  1. Wash the parsley, shake dry and finely chop the leaves of 6 stalks. Stir 1 tbsp oil and half the parsley together. Wash the chicken fillets, pat dry and cut into cubes. Pour the parsley oil over the chicken and mix well, then leave in a cool place. Peel the celeriac, wash it and cut into thin strips, then stir through ½ tsp salt. Wash and halve the grapes. Dry roast the almonds in a pan, then remove, allow to cool and coarsely chop. Beat the mustard, mayonnaise, vinegar and milk together. Remove the rind from the comté and cut it into small pieces. Mix the celeriac, almonds, remaining chopped parsley, grapes and comté together. Put the chicken pieces onto skewers. Heat 1 tbsp oil in a large non-stick frying pan and fry the skewers for approx. 5 minutes, turning regularly, then season with salt and pepper. Garnish the salad and chicken skewers with the remaining parsley and serve with the Dijon dressing.
  2. Preparation approx. 35 minutes. Approx. 2560 kJ, 610 kcal. 59 g protein, 34 g fat, 16 g carbohydrate per portion.

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