Waldorf Salad with Chicken and Spinach

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

The classic Waldorf salad's core ingredients—apples and walnuts—are enhanced in this recipe with baked chicken breast, almonds, cashews, fried bacon, salad greens, cheese, and hard-boiled eggs. It's very filling, and the combination of flavors and textures will leave no one indifferent. For the salad greens, use frisee, fresh spinach, and kale, sliced very thin for a more tender leaf. Instead of grapes, traditional Waldorf salads use golden raisins, which pair perfectly with the chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g chicken breasts with skin and bones (2 large breasts)
Olive oil
220 g thick slices of bacon
1/4 cup toasted salted Marcona almonds, whole
1/4 cup roasted salted cashews, whole
1/4 cup walnut halves
3 tablespoons of apple cider vinegar
1 tbsp Dijon mustard
2 teaspoons of liquid honey
4 cups small frisee lettuce, washed, dried and cut into 4 cm pieces.
4 cups kale (cut off stems and ribs on leaves), washed, dried and thinly sliced
110 g small spinach, washed and dried
0.5 cup golden raisins
170 g extra sharp cheddar, grated
1 crisp red apple, unpeeled
4 hard-boiled eggs, cut into large cubes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, bacon, frisée salad, kale, spinach, cheddar cheese, eggs, apples, walnuts, cashew nuts, almond, raisin, honey

Cooking the dish according to the recipe:

Preheat oven to 175°C. Position 3 oven racks evenly spaced.
Place the chicken skin-side up on a baking sheet. Rub with olive oil, sprinkle with salt and black pepper, and roast on the top rack for 35-40 minutes, until the internal temperature of the breast reaches 140°F (60°C). Set aside to cool, remove the skin and bones, and cut the chicken into large pieces, 2 x 10 cm (0.8 x 4 inches).

Place the bacon on a baking sheet and bake one level below the chicken for 20-30 minutes, until golden brown. Transfer to a plate lined with paper towels to cool. Chop into large cubes. On a third baking sheet, combine the almonds, cashews, and walnuts and toast one level below the bacon for 10-12 minutes, stirring once, until golden brown. Set aside to cool.
In a medium bowl, combine 2/3 cup olive oil, vinegar, mustard, honey, 1.5 teaspoons salt, and 1/2 teaspoon black pepper and set aside.
In a large serving bowl, combine the frisee, kale, spinach, raisins, cheddar, chicken, bacon, toasted nuts, 1 teaspoon salt, and 1/2 teaspoon black pepper. Before serving, grate the apple and add to the salad. Drizzle the dressing over the salad and toss gently. Top with the eggs, toss lightly, and serve.

Categories:

recipe / Summer dishes / Main courses / Eggs and dairy products / Salads / Leafy salads / Salads with meat / Ina Garten / The Barefoot Countess