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 cooked chicken leg portion is the perfect size.
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This recipe is from Delia's One Is Fun!. Serves 1
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.