January 22, 2012

Traditional Waldorf Salad

Post by Chef Corbin

with pears, spiced walnuts, dried cherries and fresh herbs

Yield – 1 serving


1 celery stalk, chopped fine
½ red Anjou pear, sliced thin
1 ½ tbsp. dried cranberries, chopped
1 tsp. chives, chopped fine
1 tsp. fresh tarragon, chopped
1 oz low fat sour cream
½ oz low fat plain yoghurt
½ tsp. honey
Salt and pepper to taste
½ tbsp lemon juice
2 tbsp. spiced walnuts
1- 4 oz grilled chicken breast, boneless, skinless, sliced into ¼-inch slices
3 leaves, baby romaine leaves
Spiced Walnuts
1 cups walnut halves
2 tbsp. ample syrup
Pinch of ground allspice

Spice nut Method:

Mix the nuts with the maple syrup and allspice and bake in a preheated 300-degree oven for 10 minutes. Remove from heat and cool completely.


Line an over-sized white plate with the romaine leaves. Place the sliced, grilled chicken on top of the lettuce. In a separate bowl, combine the celery, pear, cranberries, chives, tarragon, sour cream, yoghurt, honey, spiced walnuts and lemon juice. Season with salt and pepper to taste. Spoon the mixed salad on top of the grilled chicken breast and serve.