Waldorf Salad

To make the walnut mayonnaise, place the egg yolks, mustard and vinegar in the bowl of a food processor and process until combined. With the motor running, gradually add the walnut and olive oil in a thin, steady stream, until mixture is thick and pale. Add a little hot water if mixture is too thick. Season with salt and pepper.

Heat the oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until golden brown and cooked through. Remove from heat and set aside for 5 minutes to rest. Thickly slice.

Pick the inner yellow leaves from the celery and place in a large bowl. Trim the celery stalks and thinly slice diagonally. Add the celery, witlof and apple to the bowl and gently toss to combine.

Divide the salad among serving bowls and top with the sliced chicken. Drizzle with the walnut mayonnaise and sprinkle with walnuts to serve.