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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

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