Waldorf Chicken Salad
Recipe from Food & Wine

At the restaurant, Mark Sullivan brines poultry before roasting it, then tosses it with little gem lettuce, pickled grapes and candied walnuts. At home you can streamline the ingredient list to lower the cost: This recipe calls for about half the ingredients.


Waldorf Chicken Salad
Kana Okada

by 1  person

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Servings: 4
Prep Time: 1 hr 40 mins
Total Time: 2 hrs 15 mins
Related Categories: Baked Chicken Breasts, Chicken, Chicken Breasts, Father's Day, Mother's Day, Salad, Special Occasions, Summer, Summer Salads, Summer Salads, Waldorf Chicken Salad, Waldorf Salad, Winter
 
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Ingredients
  • 3 
    chicken breast halves on the bone, with skin, (about 14 ounces each)
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  • 2 
    large garlic cloves, minced
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  • 1  teaspoon
    ground fennel seeds
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  •  
    Kosher salt and freshly ground pepper
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  • 7  tablespoons
    extra-virgin olive oil
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  • 1  cup
    walnut halves, (4 ounces)
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  • 1  tablespoon
    red wine vinegar
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  • 1/2  teaspoon
    Dijon mustard
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  • 2  ounces
    blue cheese, crumbled (1/4 cup)
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  • 1/4  cup
    buttermilk
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  • 1/2  teaspoon
    finely grated lemon zest
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  • 1  cup
    red seedless grapes, halved
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  • 2 
    Fuji apples, cored and thinly sliced
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  • 2 
    celery ribs, thinly sliced
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  • 5  ounces
    mesclun salad greens
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  • 2  tablespoons
    chopped parsley
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  • 2  tablespoons
    chopped tarragon
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  • 2  tablespoons
    snipped chives
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Directions
1.
Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.
2.
Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.
3.
Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat.
4.
In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.
5.
In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve.
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