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Chicken waldorf salad with sorghum flatbreads


Chicken waldorf salad with sorghum flatbreads

Ingredients 16
Servings 4
Time 20 MIN

Ingredients

  • 375
    ml
    cake flour
  • 125
    ml
    coarsely ground sorghum
  • 160
    ml
    ice water
  • 60
    ml
    olive oil
  • 5
    ml
    salt
  • 60
    ml
    butter
  • 4
    cloves garlic, crushed
  • handful
    parsley, finely chopped
  • 1
    iceberg lettuce, shredded
  • 4
    sticks celery, chopped
  • 1
    cooked chicken, deboned and roughly shredded
  • 50
    g
    walnuts or cashew nuts, roughly chopped
  • 60
    ml
    mayonnaise
  • 60
    ml
    full-cream natural yoghurt
  • finely grated zest of 1 lemon
  • 45
    ml
    lemon juice
 

Method

7-10 MIN
 

Preheat the oven to 200°C. Grease two large baking sheets with oil.

FLATBREADS

Put all the ingredients together in the bowl of a food processor and pulse until the dough forms a ball around the blade. Turn the dough out and knead lightly for a minute.

Divide the dough into 6 equal parts. Roll out into ovals (about 2mm thick) and arrange them on the baking sheets.

GARLIC BUTTER

Put all the ingredients in a microwave-proof bowl and microwave for 1 minute until the butter has melted. Brush the dough with the butter.

Bake for about 7-10 minutes or until golden around the edges and done. Brush with the leftover butter and allow to cool.

SALAD

Mix the ingredients well in a salad bowl.

DRESSING

Mix the ingredients well and drizzle over the salad. Serve the salad with the flatbread

 

Read more on: chicken recipes  |  food  |  salad
 

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