Subj : Warm Salads - 04
To   : All
From : Dave Drum
Date : Thu Jan 26 2023 16:35:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roast Chicken w/Red Cabbage Waldorf
Categories: Poultry, Nuts, Dairy, Fruits, Vegetables
     Yield: 4 servings

     2 tb Dijon mustard
     1 tb Oil
     4    Skinned chicken breasts
     6 tb Walnut halves
   100 g  (3 tb) natural yogurt
   100 g  (3 tb) mayonnaise
     1 sm Red cabbage; finely sliced
     2    Granny Smith apples; finely
          - sliced
     2    Celery ribs; sliced
     4 tb Raisins
          Handful of fresh chopped
          - flatleaf parsley

 Set the oven @ 200ºC/180ºC | 400º/355ºF fan/gas 6.

 Mix the 1 tbsp of the dijon mustard with the oil and
 plenty of seasoning, then rub it over the chicken
 breasts and put on a baking sheet lined with compostable
 baking paper. Roast for 20-25 minutes until cooked
 through and a little charred.

 Meanwhile, spread the walnut halves on a small tray and
 roast in the oven on a lower shelf for the final 5
 minutes of the chicken cooking time. Mix the remaining
 tbsp of dijon mustard with the natural yogurt,
 mayonnaise and plenty of seasoning until smooth. Add the
 red cabbage, apples, celery, raisins and most of the
 walnuts, then toss to coat.

 Slice the chicken, then divide the salad among 4 plates
 and top with the chicken. Sprinkle over the remaining
 walnut halves and parsley to serve.

 By: Sophie Austen-Smith

 RECIPE FROM: https://www.deliciousmagazine.co.uk

 Uncle Dirty Dave's Archives

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