In this updated version of Waldorf salad, the core ingredients of apples, walnuts and chicken are still present. But the celery is replaced by red onion, the mantle of mayonnaise replaced by a mustardy vinaigrette and the leaf of lettuce swapped for bitter greens.
- For the salad
- 5 ounces bag mixed greens, Asian greens, spinach or mizuna
- 1 small red onion, thinly sliced
- 1 small apple, thinly sliced
- About 2 tablespoons chopped walnuts
- 2 avocados, peeled and thinly sliced
- 2 tablespoons raisins (optional)
- Cooked chicken (white and/or dark meat, about 1 1/2 cups shredded or chopped)
- For the vinaigrette
- 2 tablespoons coarse-grain mustard
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons granulated sugar
- 1 clove garlic, smashed and minced
- Freshly ground black pepper
For the salad: Divide the ingredients among four plates. Start with the greens, then add the onion, apple, walnuts, avocado, raisins and chicken. Set aside.
For the vinaigrette: In a bowl, whisk together the mustard, oil, vinegar, sugar, garlic, and salt and pepper to taste. Taste and adjust the ingredients accordingly.
Drizzle the vinaigrette over the salad and serve immediately.
Adapted from "CookSmart Chicken" (Silverback, 2004)
Tested by Renee Schettler.
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