Walnut Chicken Salad with Green Apple Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Although this main-course salad sounds suspiciously Waldorfesqueit includes walnuts, celery, and applethe fresh vinaigrette gives it a modern flair that sets it apart from its mayonnaise-dressed muse. Ingredients:
2 skinless boneless chicken breast halves (about 1 pound) |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons mild honey |
2 tablespoons finely chopped shallot |
5 tablespoons olive oil |
1/3 cup finely diced granny smith apple |
1 small head boston or bibb lettuce (1/4 pound), leaves separated and left whole |
1 cup seedless red grapes, halved if desired |
1/2 cup walnuts (4 ounces), toasted |
1 celery rib, thinly sliced |
Directions:
1. Bring 2 inches of water with 2 teaspoons salt to a boil in a 2-quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12 to 14 minutes.
2. While chicken poaches, whisk together lemon juice, honey, and 1/2 teaspoon salt in a bowl until honey and salt have dissolved. Whisk in shallot and oil, then whisk in apple.
3. Divide lettuce, grapes, walnuts, and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.
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