Warm Chicken Waldorf Salad
30 minutes
Serves: 4
If you’ve got some pungent bleu cheese or crumbly aged goat cheese on hand, toss some onto these welcoming winter salads. The richness of a nut oil in the dressing rounds out the toasty flavor of the dish. Like any good Waldorf, this one features the best of winter apples—dressed up with a delicate walnut oil vinaigrette.
Ingredients
- DRESSING
- 3 tablespoons walnut oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- Coarse salt and freshly ground pepper to taste
- SALAD
- 1 tablespoon walnut or olive oil
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 2 sweet-tart red apples, cored, sliced
- 4 stalks celery, sliced
- 4 cups mixed baby salad greens or spinach
- 1 head radicchio lettuce, shredded
- 1/2 cup broken walnuts, toasted
- 1/2 cup dried cranberries and/or golden raisins
Instructions
- Beat all dressing ingredients together with a fork until well blended; set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken 8 to 10 minutes, stirring occasionally and turning once, until no longer pink in the center. Remove from skillet. Cook to an internal temp of 165°F.
- Add celery and apple to skillet; cook and stir for about 3 minutes or until crisp-tender. Meanwhile, arrange salad greens and radicchio on dinner plates. Top with the warm chicken, apples, and celery. Sprinkle with walnuts and dried fruit; drizzle with dressing.