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Smoked chicken, walnut & celery salad
Smoked chicken, walnut & celery salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 1 x 900g loaf black rye bread (Riga brand)
  • 100g diced bacon
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 75g (1/4 cup) extra-light sour cream
  • 3 celery sticks, sliced crossways
  • 1 x 100g pkt walnut halves
  • 62.50 ml chopped fresh chives
  • 1 oakleaf lettuce, leaves separated, washed, dried
  • 2 (about 400g) smoked chicken breast fillets, diagonally sliced
Instructions:
  • Slice four 2cm-thick pieces of bread. In a large non-stick pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 4-5 minutes. Transfer the bacon to a paper towel to drain. Toast the bread slices in the same pan for 1-2 minutes per side until golden.
  • Mix together mayonnaise, sour cream, celery, walnuts, and half of the chives in a medium bowl.
  • On a serving plate, layer a slice of rye bread with lettuce, chicken slices, and celery mixture. Finish with a sprinkle of bacon and remaining chives.

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