Archive for June, 2009

This salad has all of the essential Waldorf salad ingredients except for the mayonnaise used in the traditional dressing.

Servings: 2


  • 2 boneless skinless chicken breast halves
  • 1/2 cup finely diced Granny Smith apple
  • 1 cup seedless red grapes, halved
  • 2 celery ribs, thinly sliced
  • 1/2 cup walnuts, toasted
  • 1 small head butter lettuce
  • 3 Tbs. fresh lemon juice
  • 2 tsp. honey (mild, unflavored)
  • 2 Tbs. finely chopped chives or shallots
  • 3 Tbs. olive oil (mild, without herbs)
  • Salt & Pepper


  1. Boil 2 inches of water with 2 tsp salt in a 2-qt heavy saucepan. Add chicken and poach 12-15 minutes or until cooked through. Set aside to cool, then cut into small cubed pieces.
  2. In a small bowl, whisk together lemon juice, honey, chives/shallots, and olive oil. Add salt & pepper to taste.
  3. Place chicken, apple pieces, grapes, celery, and walnuts in a large bowl. Add 1/2 of the vinaigrette and mix.
  4. Divide lettuce between two plates. Add chicken mixture on top of each salad, then drizzle remaining vinaigrette on top (to taste).

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