400 g cooked chicken, 1 small celery root, 1 medium onion, 75 g sliced almonds, 15 stuffed olives, 150 g light grapes, juice of one lemon, 2 tablespoons meat broth, salt, pepper, 1 large apple, 1 tablespoon chopped parsley, 200 ml Gabriella's salad dressing
Cut the chicken into small cubes. Peel the celery root and the apple and cut into 2 cm long fine strips. Finely chop the onion. Put the chicken, celery and onion in a bowl and season to taste with lemon juice, the meat broth and the spices. Put in a cool place for about 1 hour and let it stand. In the meantime, lightly roast the sliced almonds in a pan. Halve the olives and grapes and mix into the chicken salad. Finally, fold in Gabriella's salad dressing and sprinkle with parsley.