Chicken Waldorf SaladSeptember 20, 2013
This salad is the perfect balance of vegetables and chicken – leaving you 110% satisfied.
Ingredients for two people
|2 tbs||olive oil|
|1||lemon, zested & juiced|
|1 tsp||dried thyme|
|2||garlic cloves, peeled & crushed|
|1||green apple, cored & sliced|
|1||celery stalks & leaves, chopped|
|1||red onion, thinly sliced|
|2 tbs||mayonnaise (optional)|
For the chicken
Preheat the oven to 200C. Rub the chicken with the olive oil, lemon zest, thyme and garlic. Bake the chicken for approximately 15 minutes or until the chicken is cooked through (it’s really not good raw!).
For the salad
While the chicken is cooking, place the apple, celery (stalks & leaves), red onion and half the lemon juice in a bowl and gently toss.
To make the Waldorf dressing combine the mayonnaise, remaining lemon juice and season with sea salt and freshly cracked pepper then whisk until smooth. Pour the dressing over the salad, add the walnuts and toss until well combined.
*For a lighter option feel free to omit the mayonnaise and simply dress your salad with lemon juice and some olive oil.
Once the chicken has cooled slightly, slice the chicken and serve atop your fresh and crunchy Waldorf salad. Garnish with a lovely green celery leaf and enjoy!
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