Waldorf Chicken Salad
Waldorf Chicken-Salad Sandwiches
Waldorf Chicken Salad



Request From: "Katy Forbes"
Subject: Waldorf Chicken Salad
Last summer I found a recipe for this salad in a magazine. I must have
Made it 20 times, but now can't find the paper. It contained chicken,
apple
grapes, walnuts and a few other ingredients. Can someone help?
Katy

Waldorf Chicken Salad

2 tablespoons + 2 teaspoons honey
1 tablespoon + 1 teaspoon Dijon mustard
2 teaspoons poppy seeds
3 1/2 tablespoons lemon juice
8 dried apricots (about 8)
9 ounces skinless, boneless chicken breast, diced
1 1/2 apples, diced
2/3 cup celery, diced
3 1/2 tablespoons almonds, sliced
2 tablespoons green onion, sliced

In a large bowl, mix honey, mustard, poppy seeds, and lemon juice well.
Using kitchen shears or a sharp knife, julienne the apricots. Add them to
the dressing and allow to stand for about 30 minutes.
Add remaining ingredients and stir lightly. Be sure to coat all apple with
dressing to prevent discoloration.
Chill well.

Serves 4.






Waldorf Chicken-Salad Sandwiches

A little more than a century ago, Chef Oscar Tschirky, of New York City's
Waldorf-Astoria Hotel, created a sensational salad using nothing more than
apples, celery, and mayonnaise. We've updated his invention to include
chicken and the intriguing flavor of tarragon.

Serving: Yields: 4 sandwiches

1 1/2 pounds boneless, skinless chicken breast
1/2 small onion
5 whole black peppercorns
3/4 teaspoon salt, divided
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
2 tablespoons tarragon vinegar
1 tablespoon Dijon-style mustard
2 teaspoons chopped fresh tarragon leaves
1/2 teaspoon ground black pepper
1 large apple, peeled, cored, and cut into 1/2-inch chunks
1/3 cup diced celery
1/3 cup chopped pecans, toasted
Two 10-inch baguettes
4 large leaves red-leaf lettuce

In a 3-quart saucepan, combine chicken, onion, peppercorns, and 1/2
teaspoon salt with enough cold water to cover. Bring to a simmer over
medium
heat. Reduce heat to low, and simmer until chicken has cooked through --
15
to 18 minutes. Drain and set aside until chicken is cool enough to touch.
Discard onion and peppercorns.
In a medium bowl, combine mayonnaise, olive oil, vinegar, mustard,
tarragon, pepper, and the remaining 1/4 teaspoon salt.
Chop chicken into 1/2-inch pieces and toss with tarragon dressing. Toss
with apple, celery, and pecans.
Slice baguettes lengthwise and place lettuce on bottom halves. Top with
chicken salad, cover with baguette, and cut each baguette in half to make
four sandwiches.



Waldorf Chicken Salad

- Makes 6 servings -


Ingredients
2 apples, cored and diced
2 cups cubed cooked chicken or turkey
1 cup diced celery
2 Tablespoons Dijon mustard
12 dried apricots
1/3 cup fresh lemon juice
1/2 teaspoon grated fresh lemon peel
1/4 cup honey
1/4 cup minced green onion
1 Tablespoon poppy seeds
1/4 cup salad oil
1/3 cup toasted sliced almonds

Stir together honey, mustard, poppy seeds, lemon peel, juice and oil. Add
apricots and let stand 30 minutes. Remove apricots and set aside. Add
chicken and toss lightly. Refrigerate until ready to serve.

Serving Suggestions
Add apple, celery, green onions and almonds to chicken mixture. Divide
onto
lettuce lined plates and garnish with apricots.


Waldorf Chicken Salad

Prep: 10 min, Marinate: 30 min, plus chilling time.

2 Tbsp. plus 2 tsp. honey
1 Tbsp. plus 1 tsp. Dijon mustard
2 tsp. poppy seeds
3-1/2 Tbsp. lemon juice
1/4 tsp. lemon peel, grated
2 Tbsp. plus 2 tsp. vegetable oil
8 dried apricots, sliced
1-1/3 cups roasted chicken meat, cubed
1-1/4 apples, cored and diced
2/3 cup celery, diced
3-1/2 Tbsp. sliced almonds, toasted
2 Tbsp. plus 2 tsp. green onions, minced

Place first 6 ingredients in a bowl and mix well. Stir in apricots and let
stand 30 minutes. Add chicken and toss lightly. Chill until ready to
serve.
To serve, add remaining ingredients to chicken mixture and toss well.
I find it interesting that all these recipes call for apricots.
I would use grapes myself.....but that is what makes recipes unique to
oneself




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