Chicken Salad Recipe
Ingredients
| 4- to s-lb (2- to 2 1/2-kg) chicken, poached and cooled | ||
| 3 hard-cooked eggs, separated | ||
| Cheddar | 4 Tablespoon, diced | |
| Celery head | 1 , chopped | |
| Oranges | 2 Large, peeled | |
| 1 green apple, cored, diced and mixed with 1 teaspoon lemon juice | ||
| Walnuts | 4 Tablespoon, chopped | |
| Vinaigrette dressing | 1/2 Cup (16 tbs) | |
| Radishes | 6 Large, sliced | |
| Watercress | 1 Bunch (100gm) | |
Directions
Skin the chicken, dice the meat into cubes and put them into a mixing bowl.
Chop the egg whites and add to the bowl.
Add the cheese, celery, oranges, apple and walnuts to the chicken.
Mash the egg yolks to a paste in a small bowl, gradually incorporating the vinaigrette.
Pour the dressing over the chicken and toss the salad.
Arrange the salad decoratively in a serving dish.
Garnish with the radish slices and watercress.
Serve slightly chilled.
Chop the egg whites and add to the bowl.
Add the cheese, celery, oranges, apple and walnuts to the chicken.
Mash the egg yolks to a paste in a small bowl, gradually incorporating the vinaigrette.
Pour the dressing over the chicken and toss the salad.
Arrange the salad decoratively in a serving dish.
Garnish with the radish slices and watercress.
Serve slightly chilled.
Chef
