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.

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  Serves 1

Ingredients
1 x 2 lb 4 oz (1 kg) cooked chicken
4 sticks of celery (4 oz/110 g), chopped
8 spring onions,chopped (including the green parts)
2 oz (50 g) walnut halves, roughly chopped
6 oz (175 g) seedless black grapes, halved
a few lettuce leaves
sprigs of watercress, to garnish
For the dressing:
1 teaspoon sea salt
2 cloves garlic
2 teaspoons chopped fresh tarragon
2 rounded tablespoons mayonnaise
2 heaped dessertspoons natural yoghurt
freshly milled black pepper

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Method

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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