Recipe of the Week - Chicken Waldorf Salad
To serve 4
4 large handfuls of mixed baby spinach and salad leaves
4 medium sticks of celery
2 large handfuls of walnuts (approximately 100g), roughly chopped
A handful of fresh flat leaf parsley
1 red apple
1 green apple
800g of grilled chicken breasts
1 heaped tsp Dijon mustard
2 tbsp white or red wine vinegar or lemon juice
Good quality extra virgin olive oil to taste
1 heaped tbsp natural yoghurt
1 heaped tbsp whole egg mayonnaise
Sea salt and freshly ground black pepper to taste
How to bring it all together:
Start by grilling the chicken breast 10-12 minutes on each side on medium heat.
In a large bowl toss together the leaves. Finely slice the celery sticks (roughly 1cm slices) and add to the salad.
In a dry pan over a medium heat, toast the walnuts. Keep an eye on them - they will only take a couple of minutes.
Finely chop the parsley leaves and add to the salad. Slice the apple into slivers and scatter over the salad.
To make the dressing, combine the mustard, vinegar and olive oil to your preference and mix together. Add the yoghurt, mayonnaise and a good pinch of salt and pepper to the dressing and mix again.
Cut the chicken into strips and add to salad with the toasted walnuts and dressing and toss everything together.