Grilled Chicken Waldorf
125g/4oz/1 cup walnuts
olive oil to brush
4 skinless, boneless chicken breasts
125g/4oz mixed salad leaves
2 red apples, cored and cubed
4 celery sticks, diced
4 tbsp chopped fresh parsley
125g/4oz Roquefort cheese
125ml/4fl oz/½ cup mayonnaise
salt and ground black pepper
1 Put the walnuts in a frying pan and place over a high heat, shaking the pan frequently, for 2–3 minutes until toasted and golden brown. Set aside to cool.
2 Lightly brush a griddle pan with oil and place over a medium heat. Season the chicken with salt and pepper and cook for 8–10 minutes on each side until golden brown. Set aside.
3 In a large bowl, mix together the salad leaves, apples, celery, parsley and walnuts. Crumble the Roquefort into the mayonnaise and mix well. Stir into the salad.
4 Thickly slice the chicken and arrange on four serving plates with the salad.