Waldorf Salad with Poached Chicken and Yoghurt Dressing

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 21, 2018.

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If time allows, poach and shred chicken in advance and store in the fridge to have a lovely cold salad. Poached chicken is perfect to use in sandwiches and for those summer picnics.

Ingredients

Waldorf Salad

1 pack freekeh
2 stalks celery
1 apple
½ cos lettuce
1 sachet cranberry and walnut mix

Poached Chicken

3 cups chicken or vegetable stock (or water)
1 stalk celery, roughly chopped
1 sachet chicken spice mix
1 teaspoon sesame oil
1 pack chicken breasts

Yoghurt Dressing

1 pottle yoghurt
¼ cup mayonnaise
¼ cup milk
½ teaspoon yoghurt spice mix (optional)

Steps

Bring a small pot of salted water to the boil. Cook freekeh in pot of boiling water for 15-8 minutes, until tender with a slight bite. Drain, then rinse under cold water and leave to drain well.
Place all poached chicken ingredients in a medium pot (except chicken) and bring to a gentle boil. Pat chicken dry and as soon as stock/water boils, add chicken, cover, turn off heat and leave for about 15 minutes (depending on thickness) until cooked through. The residual heat will cook chicken through.
While chicken cooks, combine all yoghurt dressing ingredients together in a small bowl, season and set aside.
Thinly slice celery on an angle; thinly slice apple; cut grapes in half; roughly chop lettuce. Add all to a large bowl along with cooked freekeh and cranberry and walnut mix.
Add half the yoghurt dressing to salad, season and toss to combine. When chicken has finished cooking, remove from pot and roughly shred using two forks. Season to taste with salt.
To serve, divide Waldorf salad between plates, top with shredded chicken and drizzle over remaining yoghurt dressing.

Nutritional Information

Energy	2577 kj 616 kcal
Protein	42.2g
Carbohydrate	48.3g
Fat	28.0g