Chicken Waldorf Salad

Chicken Favourites, p. 13

375 ml (1 ½ cups) chicken stock

2 chicken breasts

2 red apples, cut into bite-sized pieces

2 green apples, cut into bite-sized pieces

2 celery stalks, diced

100 g (1 cup) walnuts, toasted

125 g (1/2 cup) whole-egg mayonnaise

3 tablespoons sour cream

½ teaspoon chopped tarragon (optional)

Baby cos leaves, to serve

Cut around the apple core, and beware the rough spots close to it.

Pour the stock into a saucepan and bring to the boil. Remove from the heat, add the chicken to the stock, then cover and allow to cool in the liquid. 

I really didn't think this was going to work.

After about 10 minutes, the chicken should be cooked. Test by touching with your finger—the chicken should feel quite springy.

But I'll be damned!

Combine the chicken, apple, celery and walnuts in a bowl.

The red apple started turning brown immediately. Disappointing, to say the least. 

Mix together the mayonnaise, sour cream and tarragon and season lightly. 

But THIS! This stayed beautiful.

Drizzle over the salad and serve with baby cos leaves. 

I didn't get the baby cos leaves. But it was still awesome.

My Rating: 4/5 "Really tasty combination of stuff. Be sure to chop the apples small enough - otherwise it's awkward to eat. Really satisfying crunch!"