Chicken Waldorf Salad
1 teaspoon honey
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon freshly ground black pepper
2 tablespoons minced sweet onion, such as Walla Walla or Vidalia
For the salad:
2/3 cup walnut pieces
1/2 pound breast and/or thigh meat from a rotisserie chicken
1 1/2 large celery stalks, sliced crosswise very thinly
1 cup halved seedless red grapes
1 medium apple (I recommend Cortland, Gala, Ginger Gold, or Fuji for salads because they don’t brown quickly) cored and cut into thin wedges
6 ounces butter lettuce
Equipment: 8- to 12-inch heavy-bottomed skillet
- First, make the dressings: In a small bowl, whisk together 1 tablespoon lemon juice with the olive oil and 1/4 teaspoon kosher salt. Set aside. In another small bowl, stir together the yogurt, mayonnaise, tarragon, honey, lemon zest, remaining salt, and pepper. Stir in onion. Set aside while you prepare the salad.
- Toast walnuts in skillet over medium-low heat, stirring occasionally, until brown and fragrant, about 10 minutes. Pour into a medium bowl and let cool as you prepare the chicken: Remove any skin and tear the chicken into 2- or 3-inch strips. Add to the bowl with the walnuts. Add the celery and the yogurt dressing and stir so that everything is evenly covered.
- In your serving bowl, toss the lettuce, grapes, and apple slices with the lemon-oil dressing. Spoon the chicken mixture over all. Use your hands to lightly fluff the leaves and grapes, just to make it look pretty. Serve on chilled salad plates.