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Julie Goodwin’s Chicken Waldorf Salad On Sourdough

Serves 4

INGREDIENTS 

1 large chicken breast (about 300 g)
2 tablespoons olive oil
1⁄2 cup mayonnaise
1⁄4 cup sour cream
2 tablespoons wholegrain mustard
Salt and ground white pepper
1 lemon
6 shallots
2 Granny Smith apples
2 celery stalks
100 g baby spinach
1⁄2 cup walnut pieces
4 slices sourdough bread

EQUIPMENT

  • Toaster
  • Chef pan
  • Cup and spoon measures
  • Large mixing bowl
  • 2 chopping boards
  • Mandolin/V-slicer with julienne attachment
  • 2 knives
  • Citrus squeezer
  • Spoon
  • Tongs
  • Meat mallet
  • Foil
  • Plate

METHOD

1 Put the chef pan over a medium-high heat with 1 tablespoon of oil. Cut the chicken breast in half horizontally and hammer gently with a meat mallet to flatten it so that it is a uniform thickness (about 5 mm). Cook for about 3 minutes on each side, until golden brown and just cooked through. Remove to a plate and cover with foil.
2 In the large mixing bowl, combine the mayonnaise, sour cream, mustard and a pinch of salt and pepper. Squeeze the lemon in and stir to combine.
3 While the chicken is cooking, peel the shallots and slice 1⁄2 cm thick. Using the mandolin, julienne the unpeeled apples. Slice the celery in half lengthways and cut into 1 cm pieces. Place these into the mixing bowl with the dressing, along with the baby spinach and walnuts.
4 Put the bread into the toaster. Use the second chopping board to slice the chicken. Slice into 1 cm strips and toss through the salad.
5 Put a slice of toast on each of 4 plates and heap with the Waldorf salad and serve.

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The Carousel thanks Julie Goodwin for this recipe from her book 20/20 Meals. Buy the book here.

Written by TheCarousel

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