Name: Chicken waldorf salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon rice bran oil; 400 gram chicken breast fillets, trimmed; 1 medium red apple, cored, unpeeled, cut into thin wedges; 1 medium green apple, cored, unpeeled, coarsely chopped; 2 trimmed celery sticks, thinly sliced crosswise; 2 tablespoon lemon juice; 1/2 cup chopped walnuts; 2 tablespoon chopped flat-leaf parsley; 1 baby cos lettuce, 4 small leaves reserved, remaining leaves shredded; 1/3 cup egg mayonnaise; 2 teaspoon dijon mustard

Ingredients

1 tablespoon rice bran oil

400 gram chicken breast fillets, trimmed

1 medium red apple, cored, unpeeled, cut into thin wedges

1 medium green apple, cored, unpeeled, coarsely chopped

2 trimmed celery sticks, thinly sliced crosswise

2 tablespoon lemon juice

1/2 cup chopped walnuts

2 tablespoon chopped flat-leaf parsley

1 baby cos lettuce, 4 small leaves reserved, remaining leaves shredded

1/3 cup egg mayonnaise

2 teaspoon dijon mustard

Method

1.Heat oil in a medium frying pan over moderately high heat. Add chicken; cook for 4-5 minutes each side or until brown and cooked. Transfer to a heatproof plate. Cover with toil; rest for 5 minutes. Slice thinly.

2.Combine apple, celery and juice in a medium bowl. Toss to coat, Add walnuts, parsley, chicken and shredded lettuce.

3.Whisk mayonnaise, mustard and 1 tablespoon water in a small jug. Add dressing to salad. Toss to combine. Arrange remaining lettuce leaves in serving bowls. Spoon salad into bowls. Serve at once.

You can easily turn this into a vegetarian main meal; replace chicken with 4 sliced, hard-boiled eggs and add cubes of cheddar cheese.
Note

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Ingredients

Method

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