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I forgot to mention that the kitchen in my house closes on Thursday night and reopens for dinner on Sunday. This translates to: we eat out on weekends.

Recently we paid a visit to California Pizza Kitchen where I had the best salad that I could ever remember eating. I thought I had died and gone to heaven. Coincidentally, a couple of weeks later I was thumbing through my Redbook magazine and BEHOLD, on the page was their restaurant version of the same salad that I loved so much. I had to share.

By the way, Redbook’s rendition is 599 calories vs. California Pizza Kitchen’s 1561 calories. Yikes!

Redbook’s Chicken Waldorf Salad
Recipe is compliements of Redbook Magazine

Dressing:

  • 2/3 cup(s) nonfat buttermilk
  • 1/3 cup(s) plain fat-free Greek yogurt
  • 2 ounce(s) blue cheese, crumbled (1/2 cup)
  • 1 teaspoon(s) grated lemon zest
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground pepper

Salad:

  • 2 tablespoon(s) honey
  • 1 cup(s) walnut pieces
  • 4 (1 pound total) skinless, boneless chicken breasts
  • 1 tablespoon(s) olive oil
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 16 cup(s) (9 ounces) mixed salad greens
  • 4 cup(s) thinly sliced celery
  • 4 cup(s) thinly sliced Granny Smith apple
  • 3 cup(s) red seedless grapes, halved
  • 2 ounce(s) good blue cheese, such as Stilton, crumbled (1/2 cup)

Directions

  1. In a small mixing bowl, combine all dressing ingredients.
  2. Heat oven to 350 degrees F. In a small bowl, microwave honey for 30 seconds. Add walnuts and toss to coat. Spread nuts in a single layer on a baking sheet covered with nonstick foil and bake about 15 minutes, stirring once or twice until golden brown. Transfer to a wire rack to cool completely.
  3. Heat a nonstick grill or grill pan over medium heat, brushing it lightly with oil . In a large bowl, toss chicken with olive oil, salt, and pepper. Grill 6 to 7 minutes per side, until cooked through. Let cool slightly, then cut into 1-inch pieces.
  4. In a large mixing bowl, toss greens, chicken, walnuts, celery, apple, grapes, cheese, and dressing until all ingredients are coated. Serve immediately.

Read more: Chicken Waldorf Salad Recipe – Redbook ~Compliments of Redbook Magazine

Note: Of course I made minor changes as follows:

  • Left off the celery (forgot it and didn’t miss it)
  • Added 1 Tbsp of light ranch dressing and cut back on the buttermilk mixture (cuts the bitterness of the blue cheese and Greek yogurt)
  • I baked the walnuts 10 minutes on the 2nd go around. The burned after 15 minutes. Watch that.

The kosher salt adds great flavor to the dressing so make sure you have it.

While the ingredient list appears long, it’s really simple once you get started. Trust me; I don’t do long when it comes to cooking.

I’m anxious to know what you think once you try it.

Redbook (1-year auto-renewal)

Photo Credit: © Feng Hui | Dreamstime.com