Quick & Easy

Waldorf salad with Brussels sprouts & schnitzel fingers

A twist on the classic salad.
Brussels sprouts Waldorf salad with schnitzel fingers

Elevate your salad game with this Brussels sprouts Waldorf salad with schnitzel fingers. In this recipe, we make schnitzel fingers from scratch and pair them with a fresh Waldorf salad with juicy red grapes – delicious!

Test Kitchen tip

Pressed for time? Cook frozen schnitzels in the air fryer and cut into fingers instead.

Looking for more chicken salads? Take a peek at our collection of quick and delicious chicken salad recipes.



1.Preheat oven to 180C/160C fan. Line an oven tray with baking paper.
2.Place two-thirds of the walnuts and the grapes on lined tray, drizzle with maple syrup; toss to coat. Cook for 10 minutes or until nuts are golden and grapes are starting to burst.
3.Meanwhile, finely chop remaining walnuts; place in a shallow bowl with breadcrumbs, mix well. Toss chicken in flour, shake off excess. Dip chicken in egg, one piece at a time, then toss in breadcrumb mixture to coat.
4.Heat oil in a large deep frying pan over medium heat until oil reaches 180°C on a thermometer or breadcrumbs turn light golden in 1 minute. Shallow-fry chicken, in batches, 3 minutes each side or until golden and cooked through. Drain on paper towel; season.
5.Combine mayonnaise, lemon rind and juice in a small bowl; season to taste.
6.Place celery, sprouts, apple and witlof in a large bowl with half the dressing; toss gently to combine.
7.Transfer salad to a large platter or bowl; top with schnitzel fingers, grapes and candied walnuts, and reserved celery leaves. Drizzle with remaining dressing.

Candied walnuts can be made 2 days ahead; store in an airtight container.


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