Chicken Waldorf Salad

Cook time 40 minutes
Servings 4


1 tsp extra virgin olive oil

2 chicken marylands, at room temperature

2 tbsp seeded mustard

1 lemon, zest and juice

100ml crème fraiche

1 frisee salad, torn

1 baby cos lettuce, torn

1 red apple, diced into small 2cm pieces

2 x 10cm sticks of celery, diced into 2cm pieces

3 sprigs of tarragon, leaves picked

1 large handful of walnuts, toasted

Chicken Waldorf Salad


Preheat the oven to 180°C.

Place the chicken on a lined tray. Drizzle over extra virgin olive oil and season with salt and pepper. Roast in the oven for 25-35 minutes. Remove from the oven and cool for 10-15 minutes.

In the meantime, prepare the dressing by whisking together mustard, lemon zest and juice and crème fraiche. Season the dressing with salt and pepper and if too thick add a teaspoon of warm water.

To assemble the salad toss together the frisee, cos, apple, celery, tarragon and walnuts.

Discard the chicken skin and shred the meat. Add to the salad, along with half the dressing and toss well to coat. Serve immediately with extra dressing on top.