(function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })();

Chicken Walnut Salad 

Prep Time
20 mins

Cook Time
8 mins

Serves 
6 people

This salad packs a punch, it is sweet, tangy, salty and crunchy, and it can be presented in many different ways and used on many different plates you dish up.

Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

Ingredients

Salad

  • 4  chicken breasts
  • 1 Lettuce 170g washed
  • 4 eggs, boiled and cut into wedges
  • 2 apples, cord, halved and sliced
  • 100g dried canberries
  • 100g goat's cheese

Dressing

  • 15ml Apple Cider Vinegar
  • 60ml plain yoghurt
  • 60ml Mayonnaise
  • 15ml sugar
  • 5ml Poppy seeds
    and to finish
  • 50g walnuts roughly chopped

Method

Salad

  • Bring water to boiling point and insert chicken breasts and reduce heat slightly and boil for 20 minutes.
  • Remove and cut into strips.
  • Scatter the lettuce on a serving platter, followed by the chicken, eggs apples, cranberries and cheese.
  • TIP:  1 tsp of salt in water can be used to soak the apples in for about 10mins, to prevent them from turning brown

Dressing and Finish

  • Whisk all the ingredients together until well combined
  • pour the dressing over the prepared salad and scatter the walnuts over.
  • Serve immediately

You might like these

You might also like these!!

This article was printed from Home-Cooking-Haven.com.com

Print Article