Poached Chicken Waldorf Salad on Rye. The crisp components of the classic Waldorf salad work perfectly piled on top of crusty rye bread for an easy lunch.
2 (about 200g each) chicken breast fillets
1 bay leaf
4 black peppercorns
½ cup walnut halves
1 tbsp honey
2 celery sticks, thinly sliced
1 cup celery leaves
1 fennel bulb, thinly sliced
1 Pink Lady apple, thinly shaved
1 Granny Smith apple, thinly shaved
2 red radishes, thinly sliced
4 slices rye bread, lightly toasted
½ cup whole egg mayonnaise
potato chips, to serve (optional)
Place chicken, bay leaf and peppercorns in a medium saucepan. Cover with cold water. Place over high heat. Bring to a simmer. Reduce heat to low; cook for 10 minutes or until just cooked through. Remove from heat. Set aside.
Preheat oven to 180°C. Place walnuts on a lined baking tray. Drizzle with honey and season.
Bake for 5-7 minutes or until honey caramelises.
Arrange celery, celery leaves, fennel, apples and radish in a large bowl. Add walnuts and coarsely shredded chicken.
Arrange rye bread on serving plates. Spread some mayonnaise on each slice and top with chicken salad. Serve with potato chips, if desired.