|Chicken||4 Pound, poached and cooled|
|Hard cooked eggs||3 , separated|
|Cheddar||4 Tablespoon, diced|
|Celery head||1 , chopped|
|Oranges||2 Large, peeled|
|Green apple||1 , cored, diced and mixed with 1 teaspoon lemon juice|
|Walnuts||4 Tablespoon, chopped|
|Vinaigrette dressing||125 Milliliter (1/2 Cup)|
|Radishes||6 Large, sliced|
|Watercress||1 Bunch (100 gm)|
Skin the chicken, dice the meat into cubes and put them into a mixing bowl.
Chop the egg whites and add to the bowl.
Add the cheese, celery, oranges, apple and walnuts to the chicken.
Mash the egg yolks to a paste in a small bowl, gradually incorporating the vinaigrette.
Pour the dressing over the chicken and toss the salad.
Arrange the salad decoratively in a serving dish.
Garnish with the radish slices and watercress.
Serve slightly chilled.