Walnut, barbecue chicken, apple and watercress salad

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.

Salad

2 Tbsp	Olive oil
600 g	Chicken breasts, sliced through horizontally (Main)
2	Apples, cut into chunks
½	Lemons, freshly juiced
¼ cup	Fresh herbs
1 cup	Cherry tomatoes, halved
½ cup	Walnuts, toasted and crushed slightly
2 Tbsp	Pine nuts, toasted
2 handfuls	Watercress

Dressing

¼ cup	Creme fraiche
¼ cup	Mayonnaise
½ tsp	Curry powder
½	Lemons, freshly juiced
1 Tbsp	Apricot jam

Directions

1. Preheat barbecue to a medium heat.
2. 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.
3. 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.