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Crunchy Waldorf salad with pan-fried chicken


  • 2 red apples, cored and diced
  • 2 sticks celery, thickly sliced
  • 100g walnuts, slightly toasted
  • 20 red grapes, halved and deseeded
  • 2 spring onions, sliced diagonally
  • Juice of a lemon
  • 2 tbsp mayonnaise (Hellmans Light)
  • 1 tbsp wholegrain mustard
  • 2 cloves garlic, finely chopped
  • 1 tbsp chopped parsley
  • Fresh seasoning
  • Bunch rocket leaves
  • 2 chicken breasts, sliced in half horizontally
  • 1 tbsp olive oil
  • Few sprigs fresh rosemary


To prepare the salad, place the prepared apples, celery, walnuts, grapes and spring onions into a medium sized bowl. Stir in the lemon juice to stop the apples from turning brown. In a small bowl, mix together the mayonnaise, mustard, garlic and parsley. Season well with salt and pepper and mix into the salad, coating all the ingredients well. Place in the fridge while you cook the chicken. Heat the oil in a small griddle pan. Season the chicken with salt and pepper and pan fry on both sides with the rosemary sprigs for about 4-5 minutes. When ready, remove off the heat. To serve, mix the rocket leaves into prepared salad and spoon onto 2 large deep salad plates. Sliced the cooked chicken into thick pieces and serve on top of the Waldorf salad.

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