Honey pecan and chicken waldorf salad

Cooking Salads Honey pecan and chicken waldorf salad

Honey pecans add sweetness and crunch to this vibrant Waldorf salad.

Lables: Low carb Lower gi Fish free Lactose free Shellfish free
  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place pecans on tray. Drizzle with honey. Bake for 5-7 mins, turning, until toasted. Set aside to cool.
  2. Meanwhile, place the chicken in a saucepan and cover with cold water. Place over medium heat. Bring to a simmer. Reduce heat to low. Cook, turning occasionally, for 10 mins or until cooked through. Transfer to a plate and set aside to cool. Coarsely shred.
  3. Combine the mayonnaise, lemon juice and mustard in a small bowl. Season to taste with salt and pepper.
  4. Combine the chicken, celery stalk, celery leaves, radish, apple and mint in a large bowl. Drizzle with half the dressing and toss to combine.
  5. Place toast on serving plates. Top each with the salad and drizzle over the remaining dressing. Sprinkle with pecans and lemon zest to serve.

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1/2 cup pecans
1 tbsp honey
2 Coles RSPCA Approved Chicken Breast Fillets
1/3 cup whole-egg mayonnaise
2 tbsp lemon juice
2 tsp Dijon mustard
4 celery stalks, thinly sliced diagonally, pale inner leaves reserved
4 red radishes, thinly sliced
1 apple, cored, cut into matchsticks
1/2 cup fresh mint leaves
4 slices sourdough bread, toasted
Lemon zest, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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