Chewlog

Waldorf Salad Picnic!

January 23, 2007 EASY, chicken & game, mains, salad

With a little bit of preparation this is a fantastic picnic dish that can be made live on location. :]

I simply pre-cook the chicken and make the alioli earlier in the day. You could short cut this step by buying a cooked chicken, or getting some smoked chicken from the supermarket and buying mayo, but I think this is a nicer way to do it.

Samantha and I ate this at a twilight picnic in the Sydney Botanic Gardens with a lovely bottle of rose. The fun part was getting a dinky on her new BMX as we giggled and nearly ran over pedestrians on Macquarie Street. Sammi wants to form a little BMX gang and I’m thinking about joining her.

Serves: 2
Prep: 10 min
Cook time: 10 min

Ingredients:
2 chicken breasts
1 apple
1 celery stick
A handful of walnuts
A small handful of torn up parsley

Aolio
1 egg yolk
1 teaspoon of wholegrain mustard
2 teaspoons of lemon juice
½ cup of extra virgin olive oil

Prep at home:
1. Get your chicken breasts and cut into strips and fry in a reasonably hot pan until they are slightly browned. Put aside to cool.
2. In a small bowl make the aolio by first mixing one egg yolk, the lemon juice and wholegrain mustard. Once these ingredients are blended slowly add the olive oil a bit at a time and blend until well combined. This should thicken up quite a bit.
3. Place the aolio into a small container to take to the picnic. Once the chicken has cooled pop it in a container as well. All you need to do now is take the apple, celery, walnuts and parsley with you as well as a chopping board and small knife.

When you get to the park:
1. Use your small cutting board to slice the celery and apple and distribute on to two serving plates evenly. Sprinkle over a good amount of walnuts and parsley before topping with chicken and a big dollop of the aolio.

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