Celeriac and apple salad with mustard chicken

Ingredients

For 1 serving

• Chicken breast130 g
• Celeriac150 g
• Apple80 g
• Greek yogurt 2%60 g
• Mustard2 teaspoons
• Parsley4 g
• Rye bread2
• Extra virgin olive oil5 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: gluten, lactose, celery, mustard,

In season: October – March

Method

1. Brush the chicken breast with the oil and season with a pinch of salt. Heat a griddle well over medium-high heat and cook it for 5 minutes per side, until golden and no longer pink in the centre; rest it for 2 minutes and slice.
2. Meanwhile, peel the celeriac with a knife, wash and core the apple; cut both into fine matchsticks and drizzle immediately with the lemon juice so they don't brown.
3. Mix the Greek yoghurt with the mustard, a pinch of salt and chopped parsley and toss with the matchsticks.
4. Serve the salad with the sliced chicken and the rye bread.