Chicken Waldorf Salad
By smleonard
Ingredients
- DRESSING:
- 2/3 cup nonfat buttermilk
- 1/3 cup plain fat-free Greek yogurt
- 2 ounces blue cheese (crumbled 1/2 cup)
- 1 teaspoon grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground
- SALAD:
- 2 tablespoons honey
- 1 cup walnut pieces
- 4 (1 pound total) skinless, boneless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 16 cups (9 ounces) mixed salad green
- 4 cups thinly sliced celery
- 4 cups thinly sliced Granny Smith apple
- 3 cups red seedless grapes (halved)
- 2 ounces good blue cheese (such as Stilton), crumbled (1/2 cup)
Details
Adapted from redbookmag.com
Preparation
Step 1
In a small mixing bowl, combine all dressing ingredients.
Heat oven to 350 degrees F. In a small bowl, microwave honey for 30 seconds. Add walnuts and toss to coat. Spread nuts in a single layer on a baking sheet covered with nonstick foil and bake about 15 minutes, stirring once or twice until golden brown. Transfer to a wire rack to cool completely.
Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil. In a large bowl, toss chicken with olive oil, salt and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1 inch pieces.
In a large mixing bowl, toss greens, chicken, walnuts, celery, apple, grapes, cheese, and dressing until all ingredients are coated. Serve immediately.
Serves 4.
Review this recipe