This old school classic doesn’t disappoint! Crunchy apple, celery, walnuts, and fresh blueberries in a lemon, Dijon mustard, & yoghurt dressing. Served with chicken, lemon oil, and broccoli.
Alvi’s Drift Chicken & Waldorf Salad
Alvi’s Drift Chicken & Waldorf Salad
with lemon oil, broccoli & a mustard-yoghurt dressing
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Apple
- Apples
- Broccoli Florets
- Celery Stalk
- Celery Stalks
- Chicken
- Dijon Mustard
- Free-range Chicken Mini Fillets
- Fresh Blueberries
- Green Leaves
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- NOMU Provençal Rub
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally).
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEMON MUSTARD DRESSING
In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.
SIZZLING CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
APPLE SALAD
To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef!
Broccoli Florets - 100g
Walnuts - 10g
Low Fat Plain Yoghurt - 30ml
Lemon - 1
Dijon Mustard - 2,5ml
Free-range Chicken Mini Fillets - 150g
NOMU Provençal Rub - 10ml
Apple - 1
Celery Stalk - 1
Fresh Blueberries - 125g
Green Leaves - 20g
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally).
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEMON MUSTARD DRESSING
In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.
SIZZLING CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
APPLE SALAD
To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef!
Broccoli Florets - 200g
Walnuts - 20g
Low Fat Plain Yoghurt - 60ml
Lemon - 1
Dijon Mustard - 5ml
Free-range Chicken Mini Fillets - 300g
NOMU Provençal Rub - 20ml
Apple - 1
Celery Stalks - 2
Fresh Blueberries - 125g
Green Leaves - 40g
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally).
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEMON MUSTARD DRESSING
In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.
SIZZLING CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
APPLE SALAD
To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef!
Broccoli Florets - 300g
Walnuts - 30g
Low Fat Plain Yoghurt - 90ml
Lemons - 2
Dijon Mustard - 7,5ml
Free-range Chicken Mini Fillets - 450g
NOMU Provençal Rub - 30ml
Apples - 2
Celery Stalks - 3
Fresh Blueberries - 250g
Green Leaves - 60g
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally).
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEMON MUSTARD DRESSING
In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.
SIZZLING CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
APPLE SALAD
To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef!
Broccoli Florets - 400g
Walnuts - 40g
Low Fat Plain Yoghurt - 125ml
Lemons - 2
Dijon Mustard - 10ml
Free-range Chicken Mini Fillets - 600g
NOMU Provençal Rub - 40ml
Apples - 2
Celery Stalks - 4
Fresh Blueberries - 250g
Green Leaves - 80g
Woolies Products in this dish
