Name: Lemon Chicken with Celery, Apple, Blue Cheese & Pecan "Waldorf" Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 9 sticks celery; 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkgs crumbled blue cheese; 3 Granny Smith apples; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; ¾ cup pecan halves; ¾ cup plain Greek yogurt; ½ medium red onion; black pepper; extra virgin olive oil; honey; mayonnaise; salt

Lemon Chicken with Celery, Apple, Blue Cheese & Pecan "Waldorf" Salad Lemon Chicken with Celery, Apple, Blue Cheese & Pecan "Waldorf" Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

9 sticks celery

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkgs crumbled blue cheese

3 Granny Smith apples

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

¾ cup pecan halves

¾ cup plain Greek yogurt

½ medium red onion

black pepper

extra virgin olive oil

honey

mayonnaise

salt

Instructions

Preheat oven to 175°C (350°F).

Transfer pecans to a baking sheet pan. Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until pecans are golden and fragrant, 8-10 minutes. Remove from oven and set aside to cool.

Meanwhile, wash and dry the fresh produce.

Zest lemons into a small bowl. Add salt and pepper, then stir to combine. (Reserve lemon for later use.)

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Sprinkle with the lemon seasoning on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden and cooked through, 3-4 minutes per side. Remove to a plate and set aside.

Meanwhile, juice the reserved lemons into a large bowl. Add yogurt, mayo, honey, additional salt, and pepper; whisk to combine the dressing.

Using a clean cutting board, trim and small dice celery. Add to the bowl with the dressing.

Quarter, core, and small dice apples. Add to the bowl.

Shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl. (Set remaining parsley aside for serving.)

Peel, halve, and slice onion crosswise into thin half-moons. Add to the bowl.

Roughly chop the cooled pecans. Add to the bowl, along with the blue cheese, and gently stir to combine the "Waldorf" salad.

Chop (or tear) lettuce into bite-sized pieces. Divide between plates.

Slice chicken into strips.

To serve, top lettuce with Waldorf salad and divide chicken between plates. Sprinkle with reserved parsley and enjoy!

Open this recipe in Flambette