Waldorf Salad

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1056, total fat 68 G., saturated fats 15 G., proteins 51 G., carbohydrates 53 G., fiber 8 G., cholesterol 226 mg, sodium 1147 mg, sugar 32 G.

For her Waldorf salad, Amanda Freytag prepares chicken in a unique way: she poaches chicken legs at a low simmer in a broth with white wine, celery, carrots, and onions. The chicken meat turns out especially flavorful and juicy.

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:

Waldorf

0.5 cup plain yogurt
3 tablespoons mayonnaise
1 cup walnuts, coarsely chopped and toasted
2 tablespoons finely chopped green onions
2 tablespoons lemon juice
1 teaspoon coarse salt
0.5 tsp ground black pepper
2 cups poached chicken, recipe below
1.5 cups thinly sliced celery
1 cup seedless red grapes, halved
1/4 cup golden raisins
2 apples, cut into 1 cm pieces.
12 leaves of Bibb lettuce

Poached chicken

2 stalks celery, coarsely chopped
2 onions, coarsely chopped
1 carrot, peeled and finely chopped
1 cup white wine
900 g of chicken legs with bones
4 cups chicken broth, add more if needed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken drumsticks, Bibb lettuce, apples, celery, grape, raisin, green onions, lemon juice, walnuts, yogurt

Cooking the dish according to the recipe:

In a bowl, combine the yogurt, mayonnaise, lemon juice, salt, and pepper until smooth. Add the poached chicken, celery, grapes, raisins, and apples. Toss until the salad is coated with the dressing. Line the bottom of four serving bowls with three lettuce leaves. Divide the salad evenly among the plates, topping the leaves. Before serving, garnish with walnuts and green onions.
Poached chicken:

Place the celery, onion, and carrots in a large saucepan, pour in the wine, and place over medium-high heat. Bring to a boil and simmer until the liquid has reduced by half, 5 minutes. Add the chicken, then pour in enough broth to cover. Bring to a simmer and simmer until the meat begins to fall off the bones, 30–45 minutes.

Transfer the chicken to a baking sheet and let it cool. Strain and set the broth aside for another use, such as making soup or sauce. Cool the chicken, then shred the meat.

Author of the recipe - Amanda Freitag is an American chef, restaurant owner, and the star of cooking television shows.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Festive dishes / Dinner party / Salads / Salads with meat