Chicken waldorf salad
This chicken waldorf salad is an ideal dish to take for picnics, trips, in lunchboxes – or to serve at parties. If you have leftover grilled or roasted chicken, the perfect way to use it up is this salad – which then takes just 5 minutes to put together. I love it as a quick and easy lunch with some wholesome bread.
Ingredients
Method
- Brush the chicken breast with olive oil, season with salt & pepper then grill it or and fry it in a griddle pan. Let it rest then cut it into chunks.
- If you’re using leftover chicken, shred it into bite-size chunks.
- Dry-fry the walnuts (i.e. without any oil) until golden and aromatic.
- Cut the grapes in half; the apple into small cubes; the celery stalks into thin slices.
- Mix the vegetables, chicken chunks and toasted walnuts in a serving dish.
- Whisk the yogurt, lemon juice and mustard in a small bowl. Season to taste then add it to the salad. Mix well.
- Taste it and adjust the seasoning, lemon juice or mustard.
- Just before serving, add the chopped watercress leaves or sprinkle with chopped parsley.