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

Japanese Tuna Salad With Bonito Dressing

Grilled Corn, Black Beans And Quinoa With Cilantro Lime Dressing

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.