Waldorf Salad
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Plain Yogurt3 tbsps
Mayonnaise2 tbsps
Chives (finely chopped)2 tbsps
Lemon Juice1 tsp
Kosher Salt1 tsp
Ground Black Pepper2 stalks
Celery (roughly chopped)1 cup
Golden Raisins1 cup
White WineDirections:
1
Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth
2
Add in the Poached Chicken, celery, grapes, raisins and apples
3
Mix until the salad is coated in the dressing
4
Line the bottom of four serving bowls with 3 leaves lettuce
5
Divide the salad evenly among the bowls, over the lettuce
6
Sprinkle the walnuts on top of the salads and finish with the chives to serve
7
Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat
8
Bring to a simmer and cook until the liquid reduces by half, 5 minutes
9
Add the chicken, and then pour enough stock to cover, adding more if needed
10
Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes
11
Remove the chicken to a baking sheet and cool
12
Strain and reserve the broth for another use, like a soup or sauce
13
Cool the chicken, then shred the meat