Chicken Waldorf | Donna Hay

Ingredients

• ¼ cup dill sprigs, finely chopped, plus extra to serve
• 1 clove garlic, crushed
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• 4 x 180g chicken breast fillets
• 6 stalks celery, thinly sliced
• 2 Granny Smith (green) apples, thinly sliced
• 3 cups (45g) watercress sprigs
• ½ cup (50g) walnuts, toasted and roughly chopped
• ½ cup (80g) pepitas (pumpkin seeds), toasted and roughly chopped
• ¼ cup (40g) currants
• 2 tablespoons chives
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extra virgin olive oil