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.