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Chicken Waldorf Salad

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Serves: 4
750ml / 26 fl oz chicken stock
2 chicken breast fillets, skin removed
2 red apples
2 green apples
2 celery stalks, sliced
100g / 3 1/2 oz toasted walnuts
125g / 4 1/2 oz whole-egg mayonnaise
60g / 2 1/4 oz sour cream
1/2 teaspoon chopped tarragon
1 baby cos (romaine) lettuce

Bring the stock to the boil in a medium saucepan. Remove from the heat, add the chicken to the stock, then cover and allow to cool in the liquid for 10 minutes, by which time the chicken should be cooked.

Cut the apples into bite-sized pieces. Shred the chicken breasts and place in a large bowl with the apple, celery, walnuts, mayonnaise, sour cream and tarragon. Season and toss well to combine. Separate the lettuce leaves and arrange in a serving bowl. Pile the Waldorf salad over the lettuce and serve.

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