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Waldorf Chicken Salad
Source: © Food & Wine Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  2 Hours 15 Minutes
Yield:  4
At the Restaurant: $15 per person 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. At Home: $5 per person Streamline the ingredient list to lower the cost: This recipe calls for about half the ingredients.
RECIPE 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 Cooking.com
DIRECTIONS
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!
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