Subj : Warm Salads - 04
To   : All
From : Dave Drum
Date : Thu Jan 26 2023 16:35:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Chicken w/Red Cabbage Waldorf
 Categories: Poultry, Nuts, Dairy, Fruits, Vegetables
      Yield: 4 servings
 
      2 tb Dijon mustard
      1 tb Oil
      4    Skinned chicken breasts
      6 tb Walnut halves
    100 g  (3 tb) natural yogurt
    100 g  (3 tb) mayonnaise
      1 sm Red cabbage; finely sliced
      2    Granny Smith apples; finely
           - sliced
      2    Celery ribs; sliced
      4 tb Raisins
           Handful of fresh chopped
           - flatleaf parsley
 
  Set the oven @ 200ºC/180ºC | 400º/355ºF fan/gas 6.
  
  Mix the 1 tbsp of the dijon mustard with the oil and
  plenty of seasoning, then rub it over the chicken
  breasts and put on a baking sheet lined with compostable
  baking paper. Roast for 20-25 minutes until cooked
  through and a little charred.
  
  Meanwhile, spread the walnut halves on a small tray and
  roast in the oven on a lower shelf for the final 5
  minutes of the chicken cooking time. Mix the remaining
  tbsp of dijon mustard with the natural yogurt,
  mayonnaise and plenty of seasoning until smooth. Add the
  red cabbage, apples, celery, raisins and most of the
  walnuts, then toss to coat.
  
  Slice the chicken, then divide the salad among 4 plates
  and top with the chicken. Sprinkle over the remaining
  walnut halves and parsley to serve.
  
  By: Sophie Austen-Smith
  
  RECIPE FROM: https://www.deliciousmagazine.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Ever feel like life is a blender and you've left to top off?
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