- salt - 1 teaspoon
- freshly ground black pepper - 1/2 teaspoonfuls
- chicken breasts (total 500 g), boneless and skinless - 2 Pieces
- low fat yogurt - 3/4 Glass
- mustard - 1 Art. a spoon
- chopped fresh green onions - 2 Art. spoons
- chopped fresh tarragon - 1 st. a spoon
- green apple - 1 piece
- lemon juice - 1/2 Pieces
- finely chopped dill - 1 glass
- finely chopped celery - 1/2 cup
- red grapes without pits, cut in half - 2 cups
- watercress - 1 part
- Olive Oil - 1 Piece
Mix salt in the bowl with pepper. Heat a large sauté pan over high heat. Lubricate it with oil. Lubricate chicken breasts with a mixture of salt and pepper, put in a saucepan. Reduce heat to medium and cook chicken breasts for about 12 minutes. Remove from the saucepan and set aside. In a bowl, mix the yogurt, mustard, onion, tarragon and the remaining mixture of salt and pepper. Remove the core of the apple and cut into a bowl. Add the lemon juice, dill, celery, grapes and mix. Cut the chicken breasts. Add to salad, season with yogurt and mix. Serve with watercress.
Servings: 4