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.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith's One is Fun!
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Tarragon, wine, grapes and cream complement chicken beautifully in this classic summery French dish to serve one.
Most Popular recipes
- Salade Nicoise
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Tomato, Mozzarella and Basil Salad
23 May 2015 15:17
24 May 2015 00:57
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
23 May 2015 12:44
01 Mar 2015 15:04
23 May 2015 15:05
16 May 2015 20:21