Winter chicken waldorf salad with crisp shallots recipe

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  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 15 Minutes

Ingredients

  • 3 skinless chicken breasts
  • 3 red juicy apples, such as Pink Lady, cored and cut into small wedges
  • 4 celery stalks, finely chopped
  • 20 walnut halves, toasted
  • 1 cup watercress
  • Sea salt and freshly ground black pepper
  • 1 recipe quantity Crisp Fried Shallots, to serve
For the Waldorf Dressing
  • 2 tablespoons walnut oil
  • 1 teaspoon sherry vinegar
  • 3 tablespoons Mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon lemon juice
How to Make It
  1. Heat the broiler to medium-high. Season the chicken with salt and pepper, put in a roasting pan and broil 6 to 7 minutes on each side, turning frequently, until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife.
  2. Put all the salad ingredients in a bowl and toss together lightly. Chop the chicken into chunks and add to the salad ingredients.
  3. Whisk together all the dressing ingredients in a separate bowl. Spoon a little of the dressing over the salad and gently toss together. Top with the crisp shallots to serve.
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