Sufra Dayma: Chicken Waldrof Salad By Moushira Abdel-Malek Serves 4 Ingredients: 2 chicken breasts, cooked (boiled or grilled), skin removed 2 red apples (diced, bite-sized) 2 green apples (diced, bite- sized) 4 sticks celery (without leaves) 1/2 cup good quality mayonnaise 1/2 cup sour cream 1 tsp Dijon mustard 2 tbsp sour milk ( rayeb ) 1 small iceberg lettuce 100 gms toasted walnuts Salt + pepper Method: Chop celery sticks into bitesizes. Boil in water only until just tender but still crunchy, (approx. 3 or 4 minutes). Immerse immediately into ice-cold water and strain. Shred cooked chicken into bite-sized pieces, or dice with a knife. Place in a large bowl with the apple, celery, walnuts and seasoning. In another bowl, add mayonnaise, sour cream, mustard and sour milk. Whisk together until creamy and well combined. Pour over chicken mixture and mix together gently until all ingredients integrate well. In a serving bowl, arrange separated lettuce leaves all around. Pile the Waldrof salad over the lettuce and serve.
