Chicken salad with black grapes, walnuts and celery

Australian Gourmet Traveller recipe for Chicken salad with black grapes, walnuts and celery

Serves 6

Prep

30M

Cook

1H 15M

Total

1H 45M

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This take on Waldorf salad uses grapes instead of the traditional apple. It’s a great picnic salad.

Ingredients

1 celeriac (500gm), diced

2 tbsp olive oil

100 gm walnuts

170 gm seedless black grapes, halved

1 celery heart, thinly sliced, leaves reserved

3 golden shallots, thinly sliced

140 gm good-quality aïoli

Juice of 1-2 lemons

1 tsp Champagne or Dijon mustard

To serve: crusty baguette

Roast chicken

1 chicken (1.5kg)

4 thyme sprigs

2 garlic cloves, bruised

1 tbsp olive oil

Method

Main

1.For roast chicken, preheat oven to 180C. Rinse chicken inside and out and pat dry with absorbent paper. Season to taste inside and out, place in a roasting pan, stuff cavity with thyme and garlic and drizzle skin with oil. Roast until chicken is golden and cooked through (1-1¼ hours).

2.Meanwhile, cook celeriac in a saucepan of salted boiling water until tender (3-5 minutes). Drain well, then transfer to a large bowl.

3.Heat oil in a small frying pan over medium heat, add walnuts and stir occasionally until golden (2-4 minutes). Drain, cool and add to celeriac with grapes, celery and shallot.

4.Coarsely shred chicken (discard skin, bones and sinew) and add to bowl. Add aïoli, lemon juice to taste and mustard, season to taste and toss to combine. Scatter with celery leaves and serve with crusty baguette.