Winter Waldorf Salad
9
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Packed with roasted fruits and nuts, this refreshing salad is bursting with flavour.
Ingredients
4 celery stalks, cut in 2-in.-long pieces
3 cups seedless red grapes
1 large gala apple, cut in 1-in. wedges
1 tbsp olive oil
1/3 cup mayonnaise
2 tbsp apple cider vinegar
1 1/2 tsp Dijon mustard
1/4 cup finely chopped chives
1/4 cup finely chopped tarragon, (optional)
1 142-g pkg baby kale
4 small cooked chicken breasts, cubed
1/2 cup walnuts, or pecan halves, toasted
1/2 cup celery leaves, (optional)
Instructions
Position rack in centre of oven and preheat broiler. Toss celery, grapes and apple on a large baking sheet with oil. Season with pepper. Spread across sheet in a single layer. Roast until apple is just starting to brown, 8 to 10 min. Set aside and let mixture cool for 5 min.
Meanwhile, whisk mayonnaise with vinegar and Dijon in a small bowl. Whisk in chives and tarragon. Season with pepper.
Arrange kale, celery, grapes and apple on a serving platter. Top with chicken. Drizzle with dressing. Sprinkle with walnuts and celery leaves.