Chicken Walnut Salad 

Prep Time
20 mins

Cook Time
8 mins

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.

Traditional Oven Temperatures

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



  • 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


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



  • 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

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