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| | Ingredients | | | The salad
2 cups seedless black grapes
4 baby snacking cucumbers
2 baby fennel
2 baby cos lettuce hearts
1/2 lemon
1/2 bunch fresh tarragon, chopped
4 chicken thigh fillets
1 cup white wine
1 cup cooked barley
Dressing
1 cup seedless black grapes
1 tbsp white wine vinegar
1 tbsp olive oil
1 tsp seeded mustard
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Chicken and grape salad
Instructions
Place the dressing ingredients into a blender and whizz together until well combined.
Place the chicken thigh fillets, half of the tarragon, white wine
and lemon into a saucepan. Add enough water to just cover the chicken.
Place over a medium heat and bring to a very light simmer. Turn the
heat down, cover with a lid and gently poach for 12 minutes, until the
chicken is cooked through.
Remove the chicken and leave to cool while you finish making the salad.
Finely slice the fennel and cucumber. Place in a bowl, together with the barley and cos lettuce hearts.
Shred the poached chicken into bite-sized pieces. Add the chicken to the vegetables and toss together.
Scatter over the grapes, drizzle over the dressing and garnish with rest of tarragon.
This recipe has been supplied by Perfection Fresh. They suggest using their inhouse brands Midnight Beauty® seedless black grapes, Qukes® baby snacking cucumbers, and Sweet Gems™ baby cos lettuce hearts. |
Saturday, March 10, 2012 by
I was just telling my sitser-in-law about Waldorf salad because we stayed at the hotel that started it all when we were in NYC. She had never heard of it and was aghast. I told her I'd make her some, but since she's not a fan of mayo salads I'm going to have to get creative. Your version looks like the kind I would like for myself.
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