Chicken Waldrof Salad
Brigitte Nguyen
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4 Servings
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Preparation20 Minutes
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Cook25 Minutes
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Total45 Minutes
This recipe is created by the Kentucky Proud Kitchen’s Chef Brigitte Nguyen with financial support from Kentucky Proud.
Ingredients
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1 LbChicken Breast, diced
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½ Cup(125 mL) White Wine
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1Fresh Lemon, sliced
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1 smallFresh Ginger, slice several coin sizes
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2Stalks Celery, chopped, save ends
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2 Tsp(10 mL) Salt
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1 Cup(250 mL) Water
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Salad
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1-2 largeApples, local orchards (chopped)
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1 Cup(250 mL) Grapes (cut in half)
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1Fresh Lemon, juiced (about 2 Tsp /10 mL)
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½ Cup(125 mL) Walnuts (break in to pieces)
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½ Cup(125 mL) Plain Greek Yogurt
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2 Tbsps(30 mL) Mayonnaise
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Salt and pepper to taste
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Instructions
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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.
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In a sauté pan over low heat, add walnuts and roast stirring often until fragrant. Remove from heat. Set aside.
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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.
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Salt and Pepper to taste. Refrigerate until ready to use.
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