Redbook's Chicken Waldorf Salad

By cheeserohan

Ingredients

• Dressing:
• 2/3 cup nonfat buttermilk
• 1/3 cup plain fat-free Greek yogurt
• 2 oz (1/2 cup) blue cheese, crumbled
• 1 tsp grated lemon zest
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• Salad:
• 2 Tbsp honey
• 1 cup walnut pieces
• 4 skinless, boneless chicken breasts (1 lb total)
• 1 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 16 cups (9 oz) mixed salad greens
• 4 cups each thinly sliced celery and Granny Smith apples
• 3 cups red seedless grapes, halved
• 2 oz (1/2 cup) good blue cheese, such as Stilton, crumbled

Details

Servings 4

Preparation

Step 1

1. In a small mixing bowl, combine all dressing ingredients.

2. Heat oven to 350F. 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.

3. 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.

4. In a large mixing bowl, toss greens, chicken, walnuts, celery, apples, grapes, cheese and dressing until all ingredients are coated. Serve immediately.