This is one of those fashionable warm salads if you add the chicken hot, but either way it is delicious. You could even use ready cooked chicken to make the task even easier.
Preparation time 20 minutes plus cooking of chicken.
Ingredients
A handful of seedless grapes halved, preferably white.
1 stick of celery fine sliced
½ a largish red apple , cored and diced
1 oz/25 grams chopped walnuts – taste better if toasted for a few minutes in a dry frying pan ( skillet).
2 tablespoons thick yoghurt
sprig of fresh mint, fine chopped
1 teaspoon of honey
Salt and pepper
Small crisp lettuce such as Cos/Romaine, washed and torn up
½ teaspoon olive oil
½ teaspoon lemon juice
1 cooked chicken breast cut in strips.
Method
You can cook the chicken any way you like – steaming or poaching for 20 minutes or grilled perhaps 8-10 minutes per side. You could of course marinade it first or brush with marinade before grilling or even jerk it.
Mix the grapes, celery slices, apple pieces, nuts, yoghurt, mint and honey. Season if you wish. Dress the lettuce with olive oil and lemon juice. ( you could put these into a screw top jar, replace lid, shake well and then pour over lettuce). Divide leaves between plates and top with the Waldorf mix then add the chicken strips on top. You could prepare everything well ahead and just add hot chicken at last minute.
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