Chicken Waldorf Salad

This would make a lovely main course salad, served on a bed of crisp lettuce. The 'wet' walnuts, available in autumn, are perfect for this recipe if you can get hold of them.

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  Serves 4

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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This recipe first appeared in The Delia Collection: Chicken.

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 large bowl.

Next, add the chopped celery to the bowl, together with the spring onions and chopped walnuts. Now for the dressing: place the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will quickly break down to a puree.

Next add the tarragon, mayonnaise and yoghurt with a few twists of freshly milled pepper and 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 large, shallow serving dish, pile the chicken salad on top, sprinkle the grapes all over, and, if you like, garnish with sprigs of watercress.

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