Chicken Waldorf Salad (Danielle Walker)

By loves2bake

Ingredients

• HERB RANCH DRESSING:
• 1 cup (180 g) red grapes, halved
• 1 1/2 celery stalks, thinly sliced, including a few inner leaves
• 1 green apple, cored and diced
• 1/2 cup (50 g) activated walnuts, chopped
• 2 large handfuls of mixed salad greens (such as baby spinach and rocket)
• 1 1/2 cups shredded cooked chicken
• 1/2 cup (125 g) Mayonnaise (see recipe below)
• 3 T coconut milk
• 1 garlic clove, crushed
• 2 T chopped flat-leaf parsley leaves
• 1 T chopped chives
• 1 T chopped dill sprigs
• 2 tsp lemon juice
• 1/2 tsp onion powder
• MAYONNAISE:
• 4 egg yolks
• 2 tsp Dijon mustard
• 1 T apple cider vinegar
• 1 T lemon juice
• sea salt
• 400 ml olive oil or macadamia oil
• freshly ground black pepper

Details

Servings 3

Preparation

Step 1

To make the herb ranch dressing, whisk all of the ingredients together in a bowl and season. Refrigerate until ready to serve. To serve, toss all of the ingredients together with about half of the herb ranch dressing. Leftover dressing can be stored in an airtight container in the fridge for 4-5 days.

To make the mayonnaise, place the egg yolks, mustard, vinegar, lemon juice and a pinch of salt in a food processor bowl or blender jug and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the mayonnaise is thick and creamy. Season with salt and pepper. Store in a glass jar in the fridge for 4-5 days.