Name: Chicken waldorf salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 200 g skinless chicken breast; 0.25 cup(s) 99% fat-free plain yoghurt (60g); 2 tbs lemon juice; 1 tsp wholegrain mustard; 1 medium red apple, unpeeled cored, thinly sliced; 3 individual celery thinly sliced; 0.25 cup(s) fresh flat-leaf parsley; 1 tbs slivered almonds toasted, to serve

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Ingredients

skinless chicken breast

200 g

99% fat-free plain yoghurt

¼ cup(s), (60g)

lemon juice

2 tbs

wholegrain mustard

1 tsp

red apple, unpeeled

1 medium, cored, thinly sliced

celery

3 individual, thinly sliced

fresh flat-leaf parsley

¼ cup(s)

slivered almonds

1 tbs, toasted, to serve

Instructions

Place chicken in a small saucepan over medium heat. Cover with water and bring to the boil. Reduce heat and simmer, uncovered, for 8 minutes. Set aside, covered, for 10 minutes or until chicken is cooked through. Set aside to rest for 5 minutes before slicing thinly.
Meanwhile, whisk yoghurt, juice and mustard in a large bowl. Add apple, celery, parsley and chicken and toss gently to combine. Season with salt and black pepper. Sprinkle with almonds to serve.

Notes

Serving suggestion: Crusty sourdough bread (contains gluten). Tip: To toast almonds, preheat oven to 200°C or 180°C fan-forced. Spread almonds on a baking tray and bake for 3–4 minutes or until toasted.

Chicken waldorf salad

Ingredients

Instructions

Notes

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