Chicken Waldorf Loaf
|Granny smith apple||1 , finely chopped|
|Walnuts||2 Ounce, chopped (60 Gram)|
|Spring onions||3 , finely chopped|
|Chopped fresh parsley||2 Tablespoon|
|Mayonnaise||4 Ounce (1/2 Cup, 125 Gram)|
|Freshly ground black pepper||To Taste|
|Spinach leaves||10 , stalks removed|
|Boneless chicken breast fillet||3 , cooked and sliced|
|Tomatoes||4 , sliced|
1. Cut top off the loaf and scoop out middle, so that only the crust remains as a large bread case. Reserve top of loaf. The crumbs from the center will not be used in this recipe, but can be made into bread crumbs.
2. Place apple, walnuts, spring onions, parsley, mayonnaise and black pepper to taste in a bowl and mix to combine. Place a layer of spinach leaves in base of bread case, top with a layer of chicken, a layer of apple mixture and finally a layer of tomato slices. Repeat layers, ending with a layer of spinach, until all ingredients are used and loaf is filled. Replace top and wrap loaf in aluminum foil. Place a board on top of loaf, weight down and refrigerate overnight. Serve cut into wedges.