Chicken Waldrof Salad
This recipe is created by the Kentucky Proud Kitchen’s Chef Brigitte Nguyen with financial support from Kentucky Proud.
1-Lb Chicken Breast (diced)
½-Cup (125 ml) White Wine
1- Fresh Lemon (sliced)
1-Sm Fresh Ginger (slice several coin sizes)
2- Stalks Celery (chopped, save ends)
2-Tsp (10 ml) Salt
1-Cup (250 ml) Water
1-2 Lrg. Apples, local orchards (chopped)
1-Cup (250 ml) Grapes (cut in half)
1- Fresh Lemon, juiced (about 2-tsps i.e. 10 ml)
½-Cup (125 ml) Walnuts (break in to pieces)
½-Cup (125 ml) Plain Greek Yogurt
2-Tbsps (30 ml) Mayonnaise
(salt and pepper to taste)
Serving Size: 4 – 6 servings
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Poach Chicken in a saucepan with white wine, several coin size ginger, celery ends, lemon slices, and salt. Add water. Cover with lid and slow cook (gentle simmer) for about 20-25 minutes or until done. Remove chicken place on plate. Dice in to bite sizes. Set aside.
In a sauté pan over low heat, add walnuts and roast stirring often until fragrant. Remove from heat. Set aside.
In a large bowl, add apples, grapes, lemon juice and toss. Next, add in chicken, walnuts, celery, yogurt, mayonnaise, salt and fresh ground pepper. Toss until evenly coated.
Salt and Pepper to taste. Refrigerate until ready to use.