Waldorf Chicken Bowl

1Preheat oven to 170°C (338°F) top/bottom heat. Line a baking sheet with parchment paper. Roughly chop walnuts (80 g), mix with 2 teaspoons honey (3 tsp), and caramelize in the oven for 10 minutes. Let cool.

2Crush fennel seeds (½ tsp) in a mortar. Wash, pat dry, and salt the chicken breasts (4). Mix lemon (1) zest, 2 tablespoons olive oil, and half of the fennel seeds (½ tsp), and marinate the chicken with it.

3Heat 1 tablespoon of oil in a pan, and cook the chicken for 3-4 minutes on each side.

4Meanwhile, clean, wash, dry, and chop the salad greens into small pieces. Wash and cut the celery into thin slices. Mix mayonnaise (2 tbsp) with yogurt (2 tbsp) and vinegar until smooth, then season with salt and pepper.

5Wash and halve the grapes, remove seeds if necessary. Wash, halve, core, and thinly slice the apples.

6Distribute the salad greens, celery, and apple slices on plates. Slice the chicken breasts (4) and place on top. Arrange everything with the honey (3 tsp) walnuts (80 g) and grapes, lightly season with pepper and drizzle with the dressing. Garnish with chopped chives (2 tbsp) and serve.