CHICKEN WALDORF SALAD

Superlative, splendid salad, and super snappy.

CHICKEN WALDORF SALAD

DRESSING
2/3 cup buttermilk
1/3 cup plain Greek yogurt
1/2 cup blue cheese, crumbled
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
SALAD
1 1/2 tablespoons honey
3/4 cup walnut pieces
4 chicken breasts, cooked and diced
mixed salad greens
2 cups thinly sliced celery
4 apples, diced
3 cups grapes, halved
1 tablespoon tarragon, chopped

In a small bowl, combine all dressing ingredients.
Heat oven to 350F. In a small bowl, microwave honey for 15 seconds. Add walnuts and toss to coat. Spread walnuts in single layer on baking sheet, and bake for 8 to 10 minutes, or until golden brown, stirring once or twice. Transfer nuts to a wire rack to cool.
In a large bowl, toss the greens, chicken, walnuts, celery, apple, grapes, tarragon and dressing until all ingredients are coated.
Enjoy!

INSALATA RUSTICA

This is a wonderful cool weather salad, with a yummy and interesting assortment of ingredients and flavors that come together perfectly. I was especially intrigued by the roasting of the grapes, and was excited to try the recipe.

I first made this for my Uncle, when he was visiting in the Fall, and we were able to sit outside and enjoy the beautiful weather and each others company. It's too cold to dine Al Fresco in Fayetteville in January, but thankfully I have the warmth of wonderful memories and the mantle of good food to keep me warm.

INSALATA RUSTICA

1/4 cup olive oil plus 2 tablespoons, divided

3 tablespoons fresh lemon juice

4 ounces proscuitto, chopped

1 1/2 cups seedless grapes

1/2 cup cherries, pitted

salad greens

2 pears, cored and chopped

balsamic glaze or aged balsamic vinegar

1/2 cup pine nuts, toasted

4 ounces parmesan cheese, sliced

Heat oven to 350F.

Whisk 1/4 cup oil and lemon juice in a bowl. Season dressing with salt and pepper. 

Heat 1 tablespoon oil in a large skillet over medium heat. Add proscuitto and sauté until crisp. Transfer to paper towels to drain.

Toss grapes with 1 tablespoon of oil, place on baking sheet, roast until grapes begin to shrivel, about 15 minutes. Cool grapes on the baking sheet.

Mix greens, pears, dressing, proscuitto, grapes and cherries in large bowl. Season with salt and pepper. Divide among plates, drizzle with vinegar, sprinkle with pine nuts and garnish with cheese.

Enjoy!

Recipe adapted from Bon Appetit, November 2008

www.bonappetit.com/

MIXED FRUIT CHICKEN SALAD

This was one of my very favorite summer recipes. I made it for friends for lunch on many occasions, and was always excited have some left over, so I could have it again the next day.
I loved, loved, loved the combination of fruit, celery and chicken, and the vinaigrette was absolutely divine! I noticed the spiciness would change, depending on the heat of the jalapeño that was used. But I found the sweet spiciness to be irresistible!

MIXED FRUIT CHICKEN SALAD

1/4 cup chopped walnuts
4 cups chopped cooked chicken breasts
2 cups seedless red and green grapes, halved
2 celery ribs, chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh pineapple
1/4 teaspoon salt
orange vinaigrette

Heat oven to 350F. Bake walnuts in a single layer in a shallow pan, 6 to 7 minutes or until toasted and fragrant, stirring halfway through.
Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette, toss to coat. Sprinkle with walnuts and serve immediately.

ORANGE VINAIGRETTE

1/2 cup orange marmalade
1/4 cup white balsamic vinegar
1 jalapeño pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil

Stir together all ingredients.
Enjoy!

Recipe adapted from Southern Living, May 2012
www.southernliving.com/