20.05.2020
24
Recipe information
Cooking:
1 hour
Complexity:
Middle
Calorie content:
559.47
Carbohydrates:
25.88
Fats:
31.04
Squirrels:
43.25
Water:
118.35

Ingredients

Title Value
1. Walnuts 25 Column
2. Dry thyme 2 art. l
3. Ground pepper 1 Tsp
4. Salt 1 Tsp
5. Garlic 3 clove
6. Carrot 1 PC.
7. Petiole celery 1 PC.
8. Bulb onions 1 PC.
9. Spinach 120 Column
10. Mint 2 art. l
11. Parsley (greens) 1/4 Art.
12. Boiled chicken 125 Column
13. Champignon 4 PC.
14. Petiole celery 1 PC.
15. Green apples 1 PC.
16. Dried cranberries 23 Column
17. Chees Feta 30 Column

Cooking

1. Stage

1. Applesauce - 2 tbsp. l.2. Apple juice - ¼ Art. 3. Apple cider vinegar - 2 tbsp. l.4. Dijon mustard - 1 tbsp. 5. Dates - ½ tsp. 6. Salt and pepper - ¼ tsp. 7. Thyme - 1 tbsp. l.8. Fresh rosemary - 1 tsp.

2. Stage

Put all the chicken ingredients (except chicken) in a saucepan and bring to a boil. Put the chicken, bring it to a boil again, then reduce the heat, half-close the saucepan and leave to cook for 12-15 minutes, so that the chicken is completely boiled.

3. Stage

Drain the chicken, cool and chop. Put all the ingredients for dressing in a blender and beat until smooth.

4. Stage

Cut chicken, mushrooms, celery, cranberries, feta, mint and parsley in a salad bowl. Season with sauce and mix.

5. Stage

Put spinach on the bottom of the plate, on top - cooked salad. Garnish with apple slices, sprinkle with chopped nuts and serve.