Waldorf salad with poached chicken

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.

Ingredients

200 g	Chicken breasts (Main)
2 slices	Lemons
2 sticks	Celery, sliced thinly
2	Green apples, sliced thinly
2 Tbsp	Lemon juice
½ cup	Mint, sliced
½ cup	Chopped parsley
½ cup	Green grapes
½ cup	Purple grapes
½ cup	Natural yoghurt
¼ cup	Mayonnaise
2 Tbsp	Honey
1 cup	Watercress
⅓ cup	Pine nuts, toasted

Directions

1. 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.
2. 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.
3. In a small bowl combine the yoghurt, mayonnaise and honey stirring well. Shred the chicken and fold through then season with salt and pepper.
4. Serve the salad on to a platter and sprinkle the watercress and pine nuts to garnish.

More Springtime recipes from Angela

• Chocolate and nut brownies
• Lentil and scotch fillet salad