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Walnut, barbecue chicken, apple and watercress salad

Name: Walnut, barbecue chicken, apple and watercress salad
Yield: 4
Ingredients: 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; ¼ cup Creme fraiche; ¼ cup Mayonnaise; ½ tsp Curry powder; ½ Lemons, freshly juiced; 1 Tbsp Apricot jam

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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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.

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

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

Preheat barbecue to a medium heat.
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.
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.