Chicken Waldorf Yoghurt Sandwich
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Chicken Waldorf Yoghurt Sandwich
Recipe by Magdalena Roze
Serves: 4
Ingredients:
2 cups (approx. 300g) cooked chicken breast, finely chopped or shredded
3/4 cup (180g) Jalna Greek or Biodynamic yoghurt
2 teaspoons Dijon mustard
Juice of 1/2 lemon, plus extra to taste
Pinch of sea salt and freshly cracked black pepper
1 small apple (about 60g), diced
1 celery stalk, finely chopped
30g seedless red grapes, halved
20g walnuts, roughly chopped
1 shallot, finely sliced
2 tablespoons finely chopped parsley
1 teaspoon finely chopped dill
METHOD
In a mixing bowl, whisk together the yoghurt, Dijon mustard, lemon juice, salt and pepper.
Fold through the chopped chicken until coated.
Add the apple (tossed in a little extra lemon juice if prepping ahead), celery, grapes, shallot, walnuts, parsley and dill. Gently mix until everything is combined.
Taste and adjust seasoning to your liking. Chill for 30 minutes before serving to let the flavours develop.
Note: The easiest way to cook chicken breast and keep it moist is to bring a saucepan of water to the boil. Once boiling, put the chicken breasts in, turn off the heat, cover, and let them steep in the water for 18-20 minutes. Remove from the water, rest and shred.
