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Chicken Waldorf Salad




Source of Recipe


Bon Appetit Magazine, December 2007


Recipe Introduction


This beautiful salad make a great lunch with some muffins. The dressing is very light and the turmeric is not overpowering. Make the dressing ahead of time. Do not toss the lettuce in until the last minute. Since I am a G.R.I.T.S. girl, I used all white meat chicken.



List of Ingredients




DRESSING:
1 c. pineapple juice
1 c. unfiltered apple cider or regular apple juice
1/4 c. mayonnaise
2 T. honey
2 T. whole grain Dijon mustard
1/2 t. turmeric
1/2 c. olive oil

SALAD:
4 c. 1/2" cubed cooked chicken
1 1/2 c. diced cored Granny Smith apples
1 1/2 c. halved red seedless grapes (I sliced them)
1 c. chopped celery (about 2 stalks)
1/2 c. very thinly sliced red onion
1/2 c. walnuts, toasted
5 oz. spring lettuce mix


Recipe



DRESSING:
Bring juices to a boil in a medium saucepan. Maintain on low boil until the mixture coats the back of a spoon and reduces to 2/3 c. Cool completely.

Whisk mayonnaise, honey, mustard and turmeric in a bowl. Gradually stir in the cooled juices and then whisk in the olive oil. Season to taste with salt and pepper.


SALAD:
Mix the chicken, apples, grapes, celery, onion and walnuts. Add dressing and toss to coat. Add lettuce and toss gently.

Serves 6 - 8.