Recipes

Ainsley's Pan-seared Spiced Chicken with Waldorf and Edam salad

Sep 23 08:49am

Cook Time	Serves
20mins	4

Ingredients

4 x 100g (4oz) skinless chicken breast fillets
2 tsp mild curry powder
2 tbsp olive oil
knob of butter
FOR THE WALDORF AND EDAM SALAD
1/4 head white cabbage, core removed
2 small eating apples, cored and diced
2 celery sticks, sliced
150g (5oz) light Edam cheese, cut into small cubes
3 spring onions, thinly sliced
50g (2oz) toasted walnuts, roughly chopped
1 heaped tbsp crÃ¨me fraiche
1 heaped tbsp mayonnaise
sea salt and freshly ground black pepper

Method

To make the Waldorf and Edam salad, shred the cabbage as finely as possible or use the large grating blade. Place in a large bowl with the apples, celery, cheese, spring onions and walnuts and toss together to combine. Add the crÃ¨me fraiche and mayonnaise, season to taste and mix well to coat everything evenly.
Season each chicken fillet with a good dusting of curry powder, salt and pepper. Heat the olive oil in a large frying pan over a medium heat. Add the knob of the butter followed immediately by the chicken fillets. Cook for 8-10 minutes until cooked through and lightly golden, turning occasionally. Remove from the heat and leave to rest for a few minutes
Divide the Waldorf and Edam salad among plates and then cut each the spiced chicken fillet on the diagonal into 4-5 pieces and arrange on top to serve.

The perfect partner for these spiced chicken fillets is a crisp, classic salad with a twist, lightly dressed in crème fraiche and mayonnaise. For the best results, use a good-quality curry powder that hasn’t been hanging around in your cupboard for too long.

1 Comments Report Abuse

1. shadowraven@xtra.co.nz - Oct 28 07:31pm

Dear Mel, A conversation with my step daughter (a recruitment officer) became obviouse that the need for 'non skilled' workers is abundent. The lack of 'English as a first language, drivers. These unquie people are just not to be found. Where are the drivers who can read road maps?

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