Name: Chicken waldorf salad with sorghum flatbreads
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 375 ml cake flour; 125 ml coarse sorghum; 160 ml water iced; 5 ml salt; 60 ml butter; 4 garlic cloves crushed; fresh parsley finely chopped; 1 iceberg lettuce shredded; 4 celery stalks chopped; 1 chicken cooked, deboned, roughly shredded; 50 g walnuts roughly chopped; 60 ml mayonnaise; 60 ml thick natural yoghurt; lemon zest to taste; 45 ml lemon juice

Recipe Disclaimer

Tap for method

Ingredients (15)

375 ml	cake flour
125 ml	coarse sorghum
160 ml	water — iced
5 ml	salt
60 ml	butter
4	garlic cloves — crushed
	fresh parsley — finely chopped
1	iceberg lettuce — shredded
4	celery stalks — chopped
1	chicken — cooked, deboned, roughly shredded
50 g	walnuts — roughly chopped
60 ml	mayonnaise
60 ml	thick natural yoghurt
	lemon zest — to taste
45 ml	lemon juice

Tap for ingredients

Method:

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

For the flatbreads:

Put cake flour, sorghum, water and salt 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.

For the garlic butter:

Put the butter, garlic and parsley 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.

For the salad:

Mix the iceberg lettuce, celery, chicken and walnuts well in a salad bowl.

For the dressing:

Mix the mayonnaise, yoghurt, lemon zest and juice well and drizzle over the salad. Serve the salad with the flatbread.