Waldorf chicken salad - The Mason Jar Café’s

By grammadot

Ingredients

• 2 1/2 pounds boneless, skinless chicken breast
• 3/4 cup mayonnaise
• 3 ounces piña colada mix (Rado uses Daily’s brand)
• 1 tablespoon brown sugar
• 1 stalk celery, diced
• 1 apple, diced
• 2 tablespoons raisins
• 2 tablespoons dried cranberries
• 6 tablespoons caramelized walnuts, chopped
• 18 ounces mixed greens
• 12 strawberries, sliced
• 18 mandarin orange slices
• Citrus vinaigrette
• 1 cup orange juice
• 1/4 cup minced ginger
• 1/4 cup lemon juice
• 1/2 cup honey
• 1 cup apple cider vinegar
• 1 1/2 cups Citrus vinaigrette, for serving (see recipe)

Preparation

Step 1

1 Using a large saucepan over medium-high heat, combine chicken breast and cold, salted water to cover. Bring to a boil and boil until cooked through, about 20-25 minutes. Drain and cool chicken.

2 Using a blender or food processor fitted with a blade attachment, pulse chicken until achieving small pieces, the size of a pea form. Do not overprocess and make too fine.

3 In a large bowl, combine chicken, mayonnaise, piña colada mix, brown sugar, celery, half the apple, raisins, cranberries and 2 tablespoons walnuts. Stir to combine.

4 In a large bowl, combine remaining apple and walnuts with mixed greens, strawberries and oranges. Toss with vinaigrette and divide among plates. Top with chicken salad.

Citrus vinaigrette

2 cups vegetable oil Salt and black pepper, to taste Using a blender, combine ingredients except oil. Slowly drizzle in oil until combined. Season with salt and pepper, to taste.

Makes about 5 cups.