Ingredients
- 3 skinless chicken breasts
- 3 red juicy apples, such as Pink Lady, cored and cut into small wedges
- 4 celery stalks, finely chopped
- 20 walnut halves, toasted
- 1 cup watercress
- Sea salt and freshly ground black pepper
- 1 recipe quantity Crisp Fried Shallots, to serve
For the Waldorf Dressing
- 2 tablespoons walnut oil
- 1 teaspoon sherry vinegar
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
How to Make It
- Heat the broiler to medium-high. Season the chicken with salt and pepper, put in a roasting pan and broil 6 to 7 minutes on each side, turning frequently, until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife.
- Put all the salad ingredients in a bowl and toss together lightly. Chop the chicken into chunks and add to the salad ingredients.
- Whisk together all the dressing ingredients in a separate bowl. Spoon a little of the dressing over the salad and gently toss together. Top with the crisp shallots to serve.
