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