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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!

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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Chicken Véronique

Tarragon, wine, grapes and cream complement chicken beautifully in this classic summery French dish to serve one.

 
 

 

 




 
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