Chicken Waldorf salad in little gem cups
This super simple recipe makes a great addition to a festive buffet. It’s also a fantastic way to use up leftover roast chicken. If you have any over salad, it’s also a great sandwich filling or works a light lunch. Even better, you can make it up to 2 days in advance to get ahead — but be sure to add extra mayonnaise before serving, as the apples and chicken seem to soak it up.
Serves: 6 – 8 as a main course
INGREDIENTS
1 large cooked chicken.
4 - 6 ribs celery
100g raisins or sultanas
2 crunchy eating apples, (Gala, Braeburn or Jazz), quartered and cored
300g seedless red or green grapes, halved 100 - 120g chopped walnuts
2 tbsp chopped fresh parsley Mayonnaise to bind
Maldon salt and freshly ground black pepper to taste
Little gem lettuce leaves
Snipped chives for garnish
METHOD:
Trip the skin and bones from the meat and chop the chicken into bite-sized pieces. Place in a large bowl.
Chop the celery into ½ cm slices and add to the chicken with the sultanas or raisins.
Add the grapes to the bowl and chop the quartered apples into chunks of a similar size to the chicken before adding them too.
Scatter over the chopped parsley and enough mayonnaise to bind. Add Maldon salt, freshly ground pepper and more mayonnaise to taste.
Cover with clingfilm or a lid and refrigerate until ready to use.
For a beautiful buffet dish, pile tablespoons of the mixture into picked little gem lettuce leaves, arrange on a platter and garnish with a few snipped chives.