adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Honey pecan and chicken waldorf salad
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your Waldorf salad with honey-kissed pecans for a perfect balance of sweetness and crunch.
Ingredients:
  • 60g pecan
  • 28.60 gm honey
  • 2 (180g each) RSPCA Approved Chicken Breast Fillets
  • 100g mayonnaise
  • 42.00 gm lemon juice
  • 11.80 gm Dijon mustard
  • 4 celery stalks, thinly sliced diagonally, pale inner leaves reserved
  • 4 red radishes, thinly sliced
  • 1 apple, cored, cut into matchsticks
  • 125.00 ml fresh mint leaves
  • 4 slices sourdough bread, toasted
  • Lemon zest, to serve
Instructions:
  • Preheat your oven to 180°C. Line a baking tray with baking paper and spread the pecans on it. Drizzle the pecans with honey and bake for 5-7 minutes, gently turning them until they are toasted. Set aside to cool before using.
  • Place the chicken in a saucepan and cover it with cold water. Bring to a gentle simmer over medium heat. Cook for 10 minutes or until fully cooked, turning occasionally. Transfer to a plate to cool before shredding it.
  • In a small bowl, mix together the mayonnaise, lemon juice, and mustard. Season with salt and pepper to taste.
  • In a large bowl, mix together the chicken, celery stalk, celery leaves, radish, apple, and mint. Drizzle with half of the dressing and toss until well combined.
  • - Place the toast on individual serving plates, then generously top each with the salad and drizzle the remaining dressing over the top. Finish by sprinkling with pecans and a touch of refreshing lemon zest before serving.

Similar Recipes