Ingredients:

For the salad:
Boiled chicken – 125g
4 champignon slice
1 stalk celery, cut into
1 green Apple, peel and slice
Dried cranberries – 23 g
Feta cheese – 30 g
Fresh mint – 2 tablespoons, chop
Fresh parsley – ¼ Cup, chalky chop
Roasted pecans and 25 g
Fresh spinach – 120 g

Dressing:
Applesauce – 2 tablespoons
Freshly squeezed Apple juice – ¼ Cup
Apple cider vinegar – 2 tablespoons
Dijon mustard – 1 tablespoon
Dates (pitted, mash to a paste) – ½ teaspoon
Salt and pepper – according ¼ teaspoon
Thyme – 1 tablespoon, chop
Fresh rosemary – 1 teaspoon

For poached chicken:
2 large chicken Breasts without bone and skin
2 cups water
Small onion, peel and finely chop
1 stalk celery, chopped finely
1 carrot, finely chopped
Garlic – 3 cloves, squeeze out
Salt – 1 teaspoon
Ground pepper – 1 teaspoon
Dry thyme – 2 tablespoons

Preparation:

1. All the ingredients for chicken (except chicken) put in a pot and bring to a boil. Put in the chicken, return to boil, then reduce the fire, close in half CRCCU and leave to cook for 12-15 minutes so that the chicken is fully’s roasted well.
2. The chicken drain, cool and chop. All the ingredients for the filling put in blender and whip until smooth.
3. Chicken, mushrooms, celery, cranberries, feta, mint and parsley, mix in a salad bowl. Season with sauce and stir.
4. Put the spinach on the bottom of the dish, top with cooked salad. Garnish with Apple slices, sprinkle chopped nuts and serve.