Rinse the fillets, boil a little water in a saucepan, add the stock cube and cook the fillets for 20 minutes.
In the meantime, brush the celery bulb, cook in a little water until not too soft, cool and cut into sticks. Remove the poultry meat from the clear soup, cut into pieces and cool.
Remove the peel from the carrots and slice into fine sticks. Cut the apples into quarters, remove the cores, also shave the flesh into sticks and mix with the juice of one lemon. Remove the peel from half of the pineapple, remove the brown parts of the peel and cut the flesh into small pieces. Coarsely chop the nuts and mix all ingredients.
For the sauce, whisk the creamed milk until creamy and season with the frutilose, whey concentrate and herb salt. Mix the sauce with the salad ingredients.