Monday, December 30, 2013

CHICKEN WALDORF SALAD

DRESSING:
2/3 cup nonfat buttermilk
1/3 cup plain fat-free yogurt
1/2 cup blue cheese, crumbled
1 tsp grated lemon zest
1 tsp kosher salt
1/2 tsp freshly ground black pepper

In a small bowl combine all the above ingredients.

SALAD:
2 tbsp honey
1 cup walnut pieces
1 lb skinless, boneless chicken breasts
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 bag (9-oz) mixed salad greens
4 cups thinly sliced celery
4 cups thinly sliced Granny Smith apples
3 cups red seedless grapes, halved
1/2 cup blue cheese, crumbled

Preheat oven to 350 degrees.

In a small bowl, microwave the honey for 30 seconds.  Add walnuts and toss to coat.  Spread walnuts 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 baking sheet to a wire rack and allow walnuts to cool completely.

Heat a nonstick grill or grill pan over medium heat; brush lightly with oil.

In a large bowl toss the chicken with the oil, salt, and pepper; grill 6 to 7 minutes per side or until cooked through.  Allow to cool slightly; cut into biete-size pieces.

In a large mixing bowl toss the salad greens with the chicken, walnuts, celery, apples, grapes, and cheese until coated.

Serve immediately.

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