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Method :
Bake walnuts, stirring occasionally,
in a shallow pan at 180C for 25 minutes, or until toasted. Remove skin from chicken and cut meat
into strips. Cut apples in quarters, remove seeds,
then cut each quarter into 3 slices. In a large bowl, combine vinegar,
walnut oil and chopped coriander. Add the walnuts, chicken and apples to
vinaigrette, toss well. Arrange salad on serving plate,
garnish with fresh dill if desired.
Serves 4
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