Peanut Butter Chicken Waldorf Salad
Ready in: 30 minutes
Servings: 4
Tip: Marinate the chicken overnight for additional flavour and tenderness.
Ingredients:
• Marinade: 500g or 4 chicken breasts
• 2 Tbsp curry powder
• 1/2 cup plain yoghurt
• 1/4 cup Black Cat Crunchy Peanut Butter
• Salad: 4 baby gem lettuce
• 2 celery sticks, sliced 1 green apple, thinly sliced and halved 150g grapes, halved lengthways
• 60g Walnuts, toasted 100g crispy bacon bits
• Dressing: 1 cup Crosse & Blackwell mayonnaise
• 2 Tbsp sour cream
• 1 Tbsp Colman’s wholegrain mustard
Method
- To make the marinade, mix together the yoghurt, peanut butter and curry powder in a bowl until well combined, place the chicken into the marinade, turn to coat and allow to marinate for at least 10 minutes, the longer the better.
- Heat a splash of oil in a frying pan over a medium heat and gently grill the chicken, basting regularly with the marinade, until golden and cooked through, about 12 minutes. Allow to rest/cool for 5 minutes before slicing.
- To make the dressing, combine the mayonnaise, sour cream and wholegrain mustard in a small bowl and season with salt to taste.
- To serve, arrange the lettuce leaves, celery, apple and grapes on a platter, place the sliced peanut butter chicken breasts on top, garnish with walnuts and crispy bacon bits and drizzle with yoghurt dressing.