Chicken Waldorf Salad

For all of you who know me really well and/or have dined with me at California Pizza Kitchen you know that their Waldrof Salad is my favorite. I've wanted to make it at home for quite some time and now summer has given me the perfect excuse. Below, I've listed my recipe for the above photo, plus I've also included a recipe for candied pecans. Beneath that is the copy cat version as well as a lighter one. Hopefully you will find one that sounds tasty! Enjoy!

 

Candy Coated Pecans

Ingredients

• 1 egg white
• 1/2 cup packed brown sugar
• 1 dash vanilla extract
• 4 cups pecans

Directions

1. Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. Bake until browned, approximately 10 to 15 minutes allrecipes

SALAD PICTURED ABOVE
serves 4

Ingredients

• 1 cup(s) candied pecan
• 4 (1 pound total) skinless, boneless chicken breasts
• 1 tablespoon(s) olive oil
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 16 cup(s) (9 ounces) mixed salad greens and Spinach (if you like)
• 4 cup(s) thinly sliced celery
• 4 cup(s) thinly sliced Granny Smith apple
• 3 cup(s) red seedless grapes, halved
• 2 ounce(s) feta cheese, crumbled (1/2 cup)
• Balsamic vinaigrette

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Directions

1. Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil. In a large bowl, toss chicken with olive oil, salt, and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1-inch pieces.
2. In a large mixing bowl, toss greens, chicken, pecans, celery, apple, grapes, cheese, and dressing until all ingredients are coated. Serve immediately.

California Pizza Kitchen Waldorf Salad Copycat

Ingredients:

2 Servings

• 2 grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
• 6 cups mixed baby greens
• 1/2 cup red seedless grapes, halved
• 1 granny smith apple, chopped in bite-sized pieces
• 1/2 cup celery, diced (I omit this due to personal preference)
• 1/2 cup candied walnuts(don't skip, the best part!)
• crumbled gorgonzola

For the dressing

• 1/2 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon garlic, minced
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 cup olive oil (I tend to decrease the oil and it's still tasty)

Directions:

Prep Time: 15 mins

Total Time: 15 mins

1.  For dressing:.
2. Whisk together all ingredients well.
3.  Chill until serving.
4.  Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
5. For the salad:.
6.  Toss field greens, fruits and celery, if included, in desired amount of dressing.
7.  Place evenly divided portions on two large, chilled plates.
8.  Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
9.  Voila! Enjoy!Food.com

 

Chicken Waldorf Salad

From Redbook

4 servings

 

Ingredients

Dressing:

• 2/3 cup(s) nonfat buttermilk
• 1/3 cup(s) plain fat-free Greek yogurt
• 2 ounce(s) blue cheese , crumbled (1/2 cup)
• 1 teaspoon(s) grated lemon zest
• 1 teaspoon(s) kosher salt
• 1/2 teaspoon(s) freshly ground pepper

Salad:

• 2 tablespoon(s) honey
• 1 cup(s) walnut pieces
• 4 (1 pound total) skinless, boneless chicken breasts
• 1 tablespoon(s) olive oil
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 16 cup(s) (9 ounces) mixed salad greens
• 4 cup(s) thinly sliced celery
• 4 cup(s) thinly sliced Granny Smith apple
• 3 cup(s) red seedless grapes, halved
• 2 ounce(s) good blue cheese, such as Stilton, crumbled (1/2 cup)

Directions

1. In a small mixing bowl, combine all dressing ingredients.
2. Heat oven to 350 degrees F. In a small bowl, microwave honey for 30 seconds. Add walnuts and toss to coat. Spread nuts in a single layer on a baking sheet covered with nonstick foil and bake about 15 minutes, stirring once or twice until golden brown. Transfer to a wire rack to cool completely.
3. Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil. In a large bowl, toss chicken with olive oil, salt, and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1-inch pieces.
4. In a large mixing bowl, toss greens, chicken, walnuts, celery, apple, grapes, cheese, and dressing until all ingredients are coated. Serve immediately.Redbook Recipe

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