Have you ever had a waldorf salad?
I made one for the first time eons ago in a cooking class I took in college. This was no fancy technique class, but rather a celebration of foods from around the United States. All I can say is I had a lot of “firsts” in that class-moose, bear, stuffed salmon, and waldorf salad. My “team” was the Cajun team so I even made a pecan pie. (Kind of funny, because I am not sure if I could pull that off now.)
Anyway… that Thanksgiving I announced I was bringing waldorf salad. I got a few “Hmms” and strange faces because who has said waldorf salad since the 50’s ,right!? They are so good though-sweet and crunchy and savory all at the same time. I made this Grilled Chicken with a Modern Waldorf Salad on a busy weeknight. It was so easy and I ate the leftover salad for breakfast.Interesting tidbit?
The original waldorf salad was created in the 1800′s in New York City where it was served at the Waldorf –Astoria Hotel.
Here’s What You Need:
Low Fat Raspberry Vinaigrette or Marinade (I used Archer Farms Acai Rasberry from Target)
1lb of chicken tenders
Salt + Pepper
1 cup purple grapes, halved
1 apple, diced
Low fat or olive oil mayo
½ cup green onions, diced
¼ cup pecans, chopped
1 cup of chopped cabbage
Here’s What You Do:
Season the chicken with salt and pepper and then marinate it in ½ cup of the Rasberry Vinaigrette or Marinade and refrigerate. Preheat a grill or grill pan over medium high. Grill the chicken about 7 minutes on the first side and 6 minutes on the other side. Meanwhile whisk 1.5 TBS of mayo with the juice of ½ of a lemon, ½ cup of the Raspberry Vinaigrette or Marinade and then season with salt and pepper. Toss the vegetables with the “sauce” right before serving. You may want to not use all of the sauce. Cut the chicken on an angle. Pile up the Waldorf salad and then lie the chicken across the top and add another dash of s+p. It looks very elegant!
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