Waldorf salad
Delight in the classic blend of crisp apples, crunchy celery, juicy grapes, and toasted walnuts in this refreshing Waldorf salad. Perfect for a light and flavorful meal.
Ingredients:
- 1/2 cup plain yogurt
- 3 tablespoons mayonnaise
- 1 cup walnuts, roughly chopped and toasted
- 2 tablespoons finely chopped chives
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups Poached Chicken, recipe follows
- 1 1/2 cups thinly sliced celery
- 1 cup red seedless grapes, halved
- 1/4 cup golden raisins
- 2 apples, cored and cut into 1/2-inch pieces
- 12 leaves Bibb lettuce
- 2 stalks celery, roughly chopped
- 2 onions, roughly chopped
- 1 carrot, peeled and chopped
- 1 cup white wine
- 910g bone-in chicken legs
- 4 cups chicken stock, plus more if needed
Instructions:
- Combine the yogurt, mayonnaise, lemon juice, salt, and pepper in a bowl and mix until well blended. Incorporate the Poached Chicken, celery, grapes, raisins, and apples. Stir until the salad is fully coated with the dressing. Place a base of three lettuce leaves in each of the four serving bowls. Distribute the salad equally among the bowls on top of the lettuce. Sprinkle walnuts over the salads and garnish with chives before serving.
- In a large saucepan over medium-high heat, combine the celery, onions, carrots, and wine. Bring to a simmer and cook until the liquid is reduced by half, about 5 minutes. Add the chicken and add enough stock to submerge it, adding more if necessary. Simmer until the chicken is tender and easily falls off the bone, which usually takes 30 to 45 minutes.
- Transfer the chicken to a baking sheet to cool. Set aside the broth for future use, such as in soups or sauces. Allow the chicken to cool, then shred the meat.
Summary:
- Calories: 4218 kcal
- Fat: 274 g
- Protein: 205 g
- Carbs: 211 g
- Potassium: 6054 mg
- Magnesium: 552 mg