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)
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.