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Chicken waldorf salad
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75g walnut halves
3 essential Waitrose celery stalks, sliced
2 essential Waitrose braeburn apples, cored and chopped
100g essential Waitrose red seedless grapes, halved
4 tbsp essential Waitrose low fat natural yogurt
1 tsp dijon mustard
½ lemon, juice
2 essential Waitrose british chicken breasts
2 tsp olive oil
1. Heat a frying pan over a medium heat and toast the walnuts until golden. Place in a bowl with the celery, chopped apples and halved grapes.
2. Make the dressing by mixing together the yogurt, mustard and lemon juice. Season and toss with the salad.
3. Heat a griddle pan over a medium-high heat. Cut the chicken breasts in half horizontally, brush with the oil, season and cook for 1-2 minutes on each side. Slice and gently toss into the salad with the watercress. Serve immediately.
Typical values per serving:
This recipe was first published in September 2011.
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