Chicken Waldorf Salad

From Yankee Magazine

Salads Recipes | Poultry Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 4 entree servings or 6 side servings

Waldorf salad is typically a fall dish, based as it is on ripe apples. This modern adaptation, however, is so full of bright lemon flavor and fresh tarragon that it seems equally fit for spring. Note that a 1-1/2-pound rotisserie chicken will give you enough meat for this salad. You may substitute fresh chives, chervil, or mint for the tarragon. For the apple, we recommend Cortland, Gala, Ginger Gold, or Fuji for salads because they don't brown quickly.

For the dressing:

• 1/4 cup fresh lemon juice, divided
• 1 tablespoon olive oil
• 1/2 teaspoon kosher or sea salt, divided
• 1/3 cup reduced-fat Greek-style yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon minced fresh tarragon
• 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)

First, make the dressings: In a small bowl, whisk together 1 tablespoon lemon juice with olive oil and 1/4 teaspoon salt. Set aside.

In another small bowl, stir together yogurt, mayonnaise, tarragon, honey, remaining lemon juice, lemon zest, remaining salt, and pepper. Stir in onion. Set aside while you prepare the salad.

For the salad:

• 2/3 cup walnut pieces
• 1/2 pound breast and/or thigh cooked rotisserie-chicken meat
• 1-1/2 large celery stalks, sliced crosswise very thinly
• 1 cup halved seedless red grapes
• 1 medium-size apple, cored and cut into thin wedges
• 6 ounces butter lettuce (Boston or Bibb)

Toast walnuts in a large skillet over medium-low heat, stirring occasionally, until brown and fragrant, about 10 minutes. Pour into a medium-size bowl and let cool.

Meanwhile, prepare the chicken: Remove any skin and tear chicken into 2- or 3-inch strips. Add to the bowl with walnuts. Add celery and yogurt dressing; stir to cover ingredients evenly.

In your serving bowl, toss lettuce, grapes, and apple slices with lemon/oil dressing. Spoon chicken mixture over all. Use your hands to fluff leaves and grapes lightly, just to make it look pretty. Serve on chilled salad plates.

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