Chicken Waldorf Salad
This would make a perfect main-course salad for a hot summer's day, served on a bed of crisp lettuce and garnished with watercress. A Marks & Spencer cooked chicken leg portion is the perfect size.
This recipe is taken from Delia Smith's One is Fun!
| 1 x cooked chicken joint (approx 7oz, 200g)|
| 1 stick of celery (1oz/25 g), chopped|
| 2 spring onions,chopped (including the green parts)|
| ½ oz (10g) walnuts, roughly chopped|
| 8 black grapes, halved and depipped|
| a few lettuce leaves|
| sprigs of watercress, to garnish |
|For the dressing: |
| 1/3 teaspoon rock salt|
| ½ clove garlic|
| ½ teaspoon chopped fresh or dried tarragon|
| 1 rounded tablespoon mayonnaise|
| 1 heaped dessertspoon natural yoghurt|
| freshly milled black pepper|
Begin by stripping the skin from the chicken and discarding it. Then remove the flesh from the bones and slice it into longish, 1 inch (2.5 cm) thick pieces, and place these in a bowl.
Then add the chopped celery to the bowl, together with the spring onion and chopped walnuts.
Now for the dressing: if you are using fresh tarragon, chop it and add it to the chicken. If dried, then put half a teaspoonful into a mortar along with with a third of a teaspoon rock salt and half a clove of garlic: then pound these to a paste.
After that add the mayonnaise and yoghurt with a few twists of freshly milled pepper, then blend everything together thoroughly.
Pour the dressing over the salad and toss everything together well to get a good coating of the dressing.
Arrange some lettuce leaves in a shallow serving dish, pile the chicken salad on top, sprinkle the grapes all over, and garnish with sprigs of watercress.
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