Walnut, barbecue chicken, apple and watercress salad
Photo by Babiche Martens
his week's chicken and walnut salad is a mix of coronation chicken take on the traditional Waldorf from New York. Here I add plenty of crunchy apple and peppery watercress. A simple dressing is added to toss through a fresh and spring flavour.
|2 Tbsp||Olive oil|
|600 g||Chicken breasts, sliced through horizontally|
|2||Apples, cut into chunks|
|½||Lemon, freshly juiced|
|¼ cup||Fresh herbs|
|1 cup||Cherry tomatoes, halved|
|½ cup||Walnuts, toasted and crushed slightly|
|2 Tbsp||Pine nuts, toasted|
- Preheat barbecue to a medium heat.
- Rub oil over chicken breasts and season with salt and pepper. Place on barbecue and cook for 3 or 4 minutes each side or until cooked through. Remove and set aside.
- Place apples and lemon juice in a large bowl. Add herbs, tomatoes and half the walnuts and pine-nuts. Season with salt and pepper. Slice chicken and add dressing. Carefully fold through. Place watercress on a platter and gently spread out the chicken. Garnish with remaining nuts and freshly ground pepper.