Winter waldorf salad

Loaded with crisp apple and walnuts, this winter waldorf salad makes a refreshing meal. Try it for dinner, or enjoy it as a side dish to share.

4

20m

10m

Ingredients

  • 1 tsp ground paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 600g Coles RSPCA Approved Australian Chicken Tenderloins
  • 150g green beans
  • 1 red apple, thinly sliced
  • 1 green apple, thinly sliced
  • 2 celery sticks, thinly sliced lengthways, pale green leaves reserved
  • 125g blue cheese, crumbled
  • 1/4 cup (25g) walnuts, toasted, coarsely chopped

Mustard dressing

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 1/2 tbs white wine vinegar
  • 1 tsp wholegrain mustard

Method

STEP 1

To make the mustard dressing, place the oil, vinegar and mustard in a small screw-top jar. Seal and shake until well combined. Season.

STEP 2

Combine paprika, onion powder and garlic powder in a bowl. Sprinkle over chicken and spray with olive oil spray. Place a non-stick frying pan over medium heat. Cook the chicken for 3 mins each side or until golden brown and cooked through. Transfer to a plate. Thickly slice.

STEP 3

Meanwhile, cook the beans in a saucepan of boiling water for 2 mins or until just tender. Drain well.

STEP 4

Divide the combined apple, celery, beans and reserved celery leaves among serving plates. Top with the chicken and blue cheese. Drizzle with the mustard dressing and sprinkle with walnut.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.