Waldorf salad with poached chicken
Photo by Babiche Martens
Waldorf salad is an oldie but a goody. I have always loved the textures of this salad with the crunchy apple and grapes together in a creamy dressing. Adding poached chicken transforms it into a meal from a simple salad. The grapes with the honey add a little sweetness, while the celery adds extra crunch — but you can leave it out if you’re not keen on it.
- Place the chicken breast into a pot with the lemon and cover with water. Bring to a simmer for 15 minutes, then turn off and allow the chicken to cool in the liquid.
- While the chicken cools, into a large bowl place the celery and apple. Add the lemon juice and toss through. Add the mint, parsley and grapes.
- In a small bowl combine the yoghurt, mayonnaise and honey stirring well. Shred the chicken and fold through then season with salt and pepper.
- Serve the salad on to a platter and sprinkle the watercress and pine nuts to garnish.
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