Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 2/3 cup Woolworths Greek-style natural yoghurt
- 1tablespoons Dijon mustard
- 1 cup cornflake crumbs
- 600grams chicken tenderloins
- 1/4 head green cabbage
- 2 little gem lettuce, leaves separated, coarsely torn
- 1 Pink Lady apple, thinly sliced
- 2 sticks celery, thinly sliced, pale inner leaves included
- 1/4 bunch continental parsley, sprigs picked
- 1/3 cup red seedless grapes
- 1/4 cup walnuts, coarsely chopped
- 4 slices Woolworths seven seeds & grains hi fibre low GI loaf, toasted
- 5mL extra virgin olive oil cooking spray
Description
This healthier version of the iconic Waldorf salad works as a weeknight dinner or barbecue side dish. It's crunchy, sweet, refreshing and filling.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place flour, 1/4 cup water, half of the yoghurt and 1 1/2 tsp mustard in a shallow bowl. Season and whisk to combine. Place crumbs in a separate shallow bowl. Coat chicken in yoghurt mixture, then crumbs
(see tip).
Step 2 of 4
Place chicken on prepared tray. Spray with oil and bake for 20 minutes.
Step 3 of 4
To make dressing, combine remaining yoghurt and mustard with 2 tbs water in a small bowl.
Step 4 of 4
Using a mandolin or peeler, shred cabbage. Place lettuce, cabbage, celery, apple and parsley in a large bowl. Drizzle with half of the dressing. Toss to combine. Place on a serving platter. Sprinkle with grapes and walnuts. Top with chicken pieces. Drizzle with remaining dressing. Serve with bread.
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