2 chicken breast
4 tbs olive oil
2 dried thyme
4 cloves garlic (minced)
2 granny smith apple (cored & sliced)
4 celery (stalks & leaves)
1/2 red onion (thinly sliced)
3 whole egg mayonnaise
1 cup walnuts (chopped in halves)
1. Preheat the oven to 200C. Rub the chicken with the olive oil, finely grated lemon zest, thyme and garlic. Bake the chicken for approximately15-20 minutes or until the chicken is cooked through.
2. While the chicken is cooking, place the apple, celery, red onion and half the lemon juice in a glass or ceramic bowl and gently toss.
3. To make the waldorf dressing combine the whole egg mayonnaise, remaining lemon juice and season with sea salt and freshly cracked pepper then whisk until smooth. Pour the dressing over the salad, add the walnuts and toss until well combined.
4. Once the chicken has cooled slightly, slice the chicken and serve with your fresh and crunchy waldorf salad.