View cart background image
Free Shipping Over $49

Waldorf Chicken Salad

Source: © Food & Wine Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  2 Hours 15 Minutes
Chef Mark Sullivan brines poultry before roasting it, then tosses it with little gem lettuce, pickled grapes and candied walnuts. The total number of ingredients: 28. You can make it at home by streamlining the ingredient list to lower the cost -- this recipe calls for about half the ingredients.
3 chicken breast halves on the bone, with skin  (about 14 ounces each)
2 large garlic cloves minced
1 teaspoon  ground fennel seeds
Kosher salt and freshly ground pepper
7 tablespoons extra-virgin olive oil
1 cup walnut halves (4 ounces)
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
2 ounces blue cheese crumbled (1/4 cup)
1/4 cup buttermilk
1/2 teaspoon  finely grated lemon zest
1 cup red seedless grapes halved
2 Fuji apples cored and thinly sliced
2 celery ribs thinly sliced
5 ounces mesclun salad greens
2 tablespoons chopped parsley
2 tablespoons chopped tarragon
2 tablespoons snipped chives
Waldorf Chicken Salad Recipe at
Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.

Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat.

In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.

In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/26/2011
Part of These Recipe Collections Find Similar Recipes »
 Picnic Perfect: Chicken Salads
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Julia, MA Reviewed: 09/10/2012
Great fall transitional salad
This salad is an excellent transitional salad between summer and fall. I couldn't find red grapes so I used dried cranberries and it was still a great combo. The dressing was so good, I made a double batch and used the remainder for a veggie dip the next day. A definite keeper!
12 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.