- Chicken Waldorf Salad.jpg (39.55 KiB) Viewed 1014 times
Takes: 45 minutes (plus chilling and soaking time)
Serves: 4
No nutritional information available.
Ingredients
- 2 chicken breast fillets
- Juice of ½ lemon
- 2 tsp Cajun seasoning
- 1 tbsp olive oil
- 90g bulgur wheat (or couscous if preferred)
- 3 celery stalks, thinly sliced
- 1 green apple, cored, halved and sliced
- 100g feta, crumbled
For the dressing:
- Zest of 1 lemon, plus 2 tbsp juice
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Method
1. Preheat the oven to to 180°C/160°C Fan/Gas Mark 4. Place the chicken breasts between two sheets of cling film, and bash using a rolling pin until flattened to an even thickness. Brush both sides with the lemon juice and sprinkle with the Cajun seasoning. Cover and chill for 10 minutes.
2. Heat the oil in a large ovenproof frying pan over a medium heat. Cook the chicken for 3 - 4 minutes on each side, until browned. Transfer to the oven and cook for 5 - 10 minutes or until cooked through. Leave to cool, then slice.
3. Meanwhile, place the bulgur wheat (or couscous) in a heatproof bowl. Cover with just-boiled water and set aside for 30 minutes until the water has been absorbed. Fluff up using a fork and transfer to a large bowl. Add the celery, apple and feta and toss well. Spoon on to a serving platter.
4. Combine all the ingredients for the dressing in a bowl and drizzle over the bulgar wheat (or couscous) salad. Top with the chicken and serve garnished with fresh flat-leaf parsley sprigs, if liked.
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