for 4 person

To poach the chicken

7 dl	chicken bouillon
4	chicken breast (each approx. 150 g)

Salad dressing

1 tbsp	mustard
5 tbsp	white balsamic vinegar
2 tbsp	olive oil
150 g	plain greek yoghurt
½ tsp	salt
a little	pepper

Salad

200 g	celery, cut diagonally into thin slices
½	cucumber, halved lengthwise, thinly sliced
250 g	blackberry
100 g	rocket, roughly chopped

How it's done

To poach the chicken

Bring the stock to the boil, reduce the heat, add the chicken and cook at just below the boil for approx. 15 mins. Allow the chicken to cool slightly in the stock, remove the chicken, pull apart using two forks.

Salad dressing

Combine the mustard, balsamic, oil and yoghurt, season. Set aside half of the dressing, add the chicken to the remainder of the dressing, mix.

Salad

Mix the celeriac, cucumber, blackberries and rocket with the reserved dressing, place the chicken on top.

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