When my friend Faye came to visit last weekend, we were discussing our plans for the day and that included what we would have for dinner. We settled on smoking some brisket and fish and Faye suggested we make Rachael Ray’s Waldorf Salad. That was something I could do. Apples, celery, grapes, toasted walnuts and onion on a bed of lettuce with a very aromatic homemade vinaigrette sounded like a perfect accompaniment to our smoky meat. She was spot on. It was fantastic!
Of course, we ended up with a pretty decent amount left over. I thought it would be pretty tasty with some chicken in it. So I sautéed some chicken thighs in olive oil with salt and pepper and, after they were cool, added them to the leftover Waldorf Salad. Voila! Chicken Waldorf Salad.
Here’s another link to Rachael Ray’s Waldorf Salad in case you missed the first one, or just weren’t ready to click. We made the dressing as listed. It was fantastic. If you’re freaked out about the heavy cream, feel free to use yogurt, or just leave it out. Also, watch the cardamom. I only had cardamom pods and so we crushed some. The flavor was very strong. The next time I make it, I will cut the cardamom in half.
I took this for lunch a couple days this week. I had it with some lovely baby spinach. It was fantastic. I am really looking forward to making it again.