📝 About This Recipe
A sophisticated evolution of the 1893 New York classic, this entrée salad marries tender poached chicken breast with the iconic crunch of Honeycrisp apples and toasted California walnuts. Our version swaps the heavy traditional mayo for a bright, citrus-infused yogurt dressing that lifts the earthy notes of celery and sweet red grapes. It is a masterclass in textural contrast and balanced flavors, making it the quintessential refreshing lunch for a garden gathering or a refined weekday meal.
🥗 Ingredients
The Chicken Base
- 1.5 pounds Chicken Breast (boneless, skinless)
- 4 cups Chicken Broth (low sodium, for poaching)
- 2 sprigs Fresh Thyme (to flavor the poaching liquid)
- 5-6 pieces Black Peppercorns (whole)
The Waldorf Mix
- 2 large Honeycrisp Apple (cored and cubed into 1/2-inch pieces)
- 1.5 cups Red Seedless Grapes (halved lengthwise)
- 3 pieces Celery Stalks (thinly sliced on a bias)
- 1 cup Walnut Halves (toasted and roughly chopped)
- 2 pieces Scallions (white and light green parts only, finely sliced)
- 1/4 cup Flat Leaf Parsley (freshly chopped)
Creamy Citrus Dressing
- 1/2 cup Mayonnaise (high quality, like Hellmann's or Duke's)
- 1/4 cup Greek Yogurt (plain, full-fat for creaminess)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 head Butter Lettuce (washed and leaves separated)
- 1 tablespoon Chives (minced for garnish)
👨🍳 Instructions
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1
Place the chicken breasts in a large saucepan and cover with chicken broth, thyme sprigs, and peppercorns. Bring to a very gentle simmer over medium heat.
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2
Once simmering, reduce heat to low, cover, and poach for 12-15 minutes until the internal temperature reaches 165°F (74°C). Do not let the liquid boil, as this toughens the meat.
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3
Remove chicken from the liquid and let it rest on a cutting board until cool enough to handle. Once cooled, dice into 3/4-inch cubes.
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4
While the chicken poaches, toast the walnut halves in a dry skillet over medium heat for 3-5 minutes, tossing frequently until fragrant and golden. Set aside to cool.
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5
In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper until the dressing is completely smooth.
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6
In a large mixing bowl, combine the diced chicken, cubed apples, halved grapes, sliced celery, and scallions.
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7
Pour the dressing over the chicken and fruit mixture. Use a large rubber spatula to gently fold the ingredients together until everything is evenly coated.
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8
Fold in the chopped parsley and half of the toasted walnuts. Reserve the remaining walnuts for garnish to maintain maximum crunch.
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9
Taste the salad and adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the dressing to chill.
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11
To serve, arrange 2-3 butter lettuce leaves on each plate to form a 'cup' or nest.
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12
Scoop a generous portion of the salad into the center of the lettuce leaves. Garnish with the remaining walnuts and fresh chives.
💡 Chef's Tips
Always toast your walnuts; it transforms them from bitter to buttery and adds essential depth. Use a crisp, tart apple variety like Honeycrisp, Pink Lady, or Granny Smith to ensure they don't turn mushy. Poaching the chicken in broth rather than water infuses the meat with flavor from the inside out. If you are making this ahead of time, add the walnuts just before serving so they stay perfectly crunchy. For a lighter version, you can increase the ratio of Greek yogurt to mayonnaise.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a crisp Sparkling Apple Cider. Serve alongside a warm, crusty baguette or buttery croissants for a more filling lunch. A light vegetable soup, such as a chilled pea soup or a tomato bisque, makes an excellent side. For an elegant presentation, serve inside a hollowed-out cantaloupe or a large heirloom tomato. Top with a few dried cranberries or cherries for an extra pop of tart-sweet flavor.