Simple Recipes for Every Day
Chicken Waldorf Salad
- Serves: 5
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 2 boneless skinless chicken breast (about 1½ pounds total)
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup Candied Walnuts
- 3 celery ribs, thinly sliced
- 1 cup halved grapes
- 1 whole apple, chopped
- 5 cups spring lettuce mix
Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 tablespoons honey
- ¾ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Ingredients
- 2 boneless skinless chicken breast (about 1½ pounds total)
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup Candied Walnuts
- 3 celery ribs, thinly sliced
- 1 cup halved grapes
- 1 whole apple, chopped
- 5 cups spring lettuce mix
Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 tablespoons honey
- ¾ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Method
Preheat the oven to 425ºF with a rack in the center position. Place the chicken in a baking dish and season all over with the salt and pepper. Bake for about 20 to 25 minutes, or until it reaches an internal temperature of 165ºF on a meat thermometer. Allow to cool completely then slice.
Meanwhile, make the dressing. In a small bowl, whisk together the mayonnaise, olive oil, vinegar, lemon zest, lemon juice, honey, salt and pepper.
In a large bowl, toss the chicken, walnuts, celery, grapes and apples with the dressing.
To serve, place the lettuce on a serving platter and top with the chicken mixture.