Name: Chicken waldorf
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 1/3 cup mayonnaise; 2 tablespoon lemon juice; 2 cup shredded cooked skinless chicken; 4 celery sticks, thinly sliced; 2 red-skinned apples, halved, cored, cut into thin wedges; 4 large cos lettuce leaves, torn; 3/4 cup bought croutons; 1/2 cup chopped walnuts, toasted

Chicken waldorf

This is a hearty salad ... and a great way to use up leftover cooked chicken.

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

4 eggs, at room temperature

1/3 cup mayonnaise

2 tablespoon lemon juice

2 cup shredded cooked skinless chicken

4 celery sticks, thinly sliced

2 red-skinned apples, halved, cored, cut into thin wedges

4 large cos lettuce leaves, torn

3/4 cup bought croutons

1/2 cup chopped walnuts, toasted

Method

1.Place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, stirring gently (this helps centre the yolks). Boil without stirring for 5 minutes; drain. Refresh under cold running water. Peel. Halve.

2.Whisk mayonnaise and juice in a small jug. Combine remaining ingredients in a serving bowl. Season.

3.Top salad with egg. Serve drizzled with dressing.

You’ll need 1/2 a large barbecued chicken for this recipe.
Note

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Ingredients

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