Restaurant Recipes
Rialto Cafe Waldorf Salad with Roasted Chicken
Ingredients
Chicken
- 1 roasted chicken, breast and thigh meat removed and cut into bite-size pieces
- 4 ounce package mixed baby greens
- 1 cup walnut halves and pieces, toasted
- 1 Red Delicious apple, sliced into 1/8 inch thin wedges
- 1 Granny Smith apple, sliced into 1/8 inch thin wedges
- 1 large, ripe Anjou pear, sliced into bite-sized pieces
- 1/3 cup carrots, shredded or julienned
- 8 strawberries, sliced
- Waldorf Dressing, to taste
Waldorf Dressing
- 1 cup mayonnaise
- 1/2 cup apple cider vinegar
- 3/4 cup frozen apple juice concentrate, thawed
- 1/8 cup fresh lemon juice
- 1/8 cup honey
- 1/4 teaspoon sea salt, or to taste
- 1/4 cup canola oil, added last to emulsify dressing
Additional garnishes (optional)
- 1 Clementine, segmented
- 8 raspberries
- 4 strawberries
- 4 fresh mint sprigs
Instructions
- Prepare the chicken pieces; set aside.
- In a blender, combine all dressing ingredients except the oil; blend until smooth. While blender is running at lowest speed, slowly pour in the oil to emulsify.
- Pour finished dressing into a glass container, cover and refrigerate until ready to use.
- In a large salad bowl, combine all salad ingredients. Toss with about 1 cup of dressing, coating salad evenly. Do not over-dress.
- Serve salad piled high on plates. If desired, garnish around edges of plates.
Nutrition
Per serving of chicken and salad: 353 cal., 21g fat (2g sat.), 49mg chol., 23g carb., 22g pro., 6g fiber, 66mg sodium
Per serving of dressing: 130 cal., 8g fat (1g sat.), 5mg chol., 14g carb., 0g pro., 0g fiber, 144mg sodium
Attribution
Rialto Cafe, Denver, Colorado