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RECIPE #3967 CHICKEN WALDORF SALAD Tuesday, March 27, 2007

RECIPE #3967 CHICKEN WALDORF SALAD Tuesday, March 27, 2007

CREATED Mar 26, 2007

Pam Anderson/Cookbook Author & Food Columnist

2 c  packed salad greens, such as  spring mix

3 oz packaged cooked chicken breast strips or other lean cooked chicken

1 scallion and 1 medium celery stalk, sliced thin

1/2 medium apple, halved, cored, and cut into medium size pieces

2 T dried cherries or cranberries

1 T toasted pecans, coarsely chopped

An overflowing tablespoon of extra-virgin olive oil

A generous pinch of salt, and a few grinds of ground black pepper


Toss salad to coat evenly with oil, salt and pepper, then, season each salad
portion with 2 teaspoons of balsamic, red-wine, rice-wine, or sherry vinegar or fresh
lemon juice.  Toss again to coat. Taste salad and adjust flavorings, including more
vinegar (or lemon juice) salt or pepper.