Chicken salad with Brussel sprouts and avocado
Ingredients
- 500 grams chicken breast
- 500 grams Brussel sprouts
- 5-6 celery stalks
- 1 avocado
- 6 tbsp mayonnaise, preferably homemade
- 4 tbsp dried cranberries
- juice of 1/2 lemon
- 4 tbsp hazelnuts
- salt and pepper to taste
Instructions
- Preheat oven to 200°C fan-forced.
- If cooking chicken sous vide: pat-dry, season with 5 grams of salt, place in a vacuum sealed bag cook at 68°C for 1 hour.
- If poaching chicken: bring enough salted water to cover the chicken to a boil in a medium pot. Turn off heat, place chicken in water, cover and wait for about 20 minutes. If you have a thermometer, check internal temperature is 74°C, otherwise check chicken is cooked in the middle.
- While the chicken cooks, take the stems out of the Brussel sprouts, halve them and wash them. Place them on a baking tray lined with baking paper or tin foil. Bake until the halves are browned and the loose leafs are nice and crunchy. Set aside to cool down.
- Let chicken cool down, then chop into bite size pieces.
- Wash and slice celery stalks.
- Toast hazelnuts in a dry pan until brown and fragant. Be careful not to burn them. Set aside to cool.
- Dice avocado.
- Mix chicken, Brussel sprouts, celery, avocado and cranberries. Season with lemon juice, salt and pepper. Serve and top with hazelnuts.