chicken waldorf

  • ¼ cup dill sprigs, finely chopped, plus extra to serve
  • 1 clove garlic, crushed
  • sea salt and cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 x 180g chicken breast fillets
  • 6 stalks celery, thinly sliced
  • 2 Granny Smith (green) apples, thinly sliced
  • 3 cups (45g) watercress sprigs
  • ½ cup (50g) walnuts, toasted and roughly chopped
  • ½ cup (80g) pepitas (pumpkin seeds), toasted and roughly chopped
  • ¼ cup (40g) currants

chive dressing

  • 2 tablespoons chives
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  1. Preheat a char-grill pan over medium heat. Place the dill, garlic, salt, pepper, oil and chicken in a bowl and toss to coat. Cook the chicken for 6–8 minutes each side or until cooked through. Slice and set aside. 
  2. To make the chive dressing, place the chives, vinegar, oil, salt and pepper in a small bowl and mix to combine.
  3. Place the celery, apple, watercress, walnut, pepita, currants and half the dressing in a large bowl and toss to combine. Divide the salad between plates and top with the chicken, extra dill and remaining dressing to serve.  Serves 4

Photography: William Meppem 

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