Chicken Waldorf Salad

This Chicken Waldorf Salad combines our ready to eat Free Range Oven Roasted Chicken Breast Fillet with crisp apple, celery, grapes and toasted walnuts. Tossed through a creamy dressing, it makes a generous lunch or light dinner with very little preparation.

Servings | 4
Preparation time | 15 mins
Cooking time | 0 mins

INGREDIENTS

• 1 Peter Bouchier Free Range Oven Roasted Chicken Breast Fillet, approximately 400g
• 2 crisp green apples, cored and thinly sliced
• 3 celery sticks, finely sliced
• 150g seedless red grapes, halved
• 80g walnuts, lightly toasted and roughly chopped
• 1 baby cos lettuce, leaves separated and roughly torn
• 1 small handful flat leaf parsley, roughly chopped

Dressing:

• 120g whole egg mayonnaise
• 80g Greek yoghurt
• 1½ tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper

METHOD

1. Thickly slice the Oven Roasted Chicken Breast Fillet into pieces.
2. Place the apple in a large bowl with a little of the lemon juice and toss to coat.
3. Add the chicken, celery, grapes, walnuts, cos lettuce and parsley.
4. Combine the mayonnaise, Greek yoghurt, remaining lemon juice and Dijon mustard. Season with salt and pepper.
5. Add the dressing to the salad and toss gently until everything is well coated.
6. Transfer to a serving bowl and finish with a few extra walnuts and parsley.