Restaurant Recipes

Rialto Cafe Waldorf Salad with Roasted Chicken

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  • 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


  1. Prepare the chicken pieces; set aside.
  2. 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.
  3. Pour finished dressing into a glass container, cover and refrigerate until ready to use.
  4. In a large salad bowl, combine all salad ingredients. Toss with about 1 cup of dressing, coating salad evenly. Do not over-dress.
  5. Serve salad piled high on plates. If desired, garnish around edges of plates.


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


Rialto Cafe, Denver, Colorado

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