Ben and I are control freaks, even when we cook. We’ve minimized kitchen bickering by deciding who’s going to be ‘captain’ for the particular project. Sounds ridiculous, but it’s helpful. The kitchen captain gets to decide on last minute spice additions, and the overall approach to a cooking project.
I was captain of this waldorf project. I adapted it from Jamie’s America, by Jamie Oliver. I took his recipe and added chicken, substituted almonds for walnuts, belgian endive for celery, and slightly sweetened the dressing with some honey. The results were delicious. Also, it’s a nice excuse to use the newly in-season Honeycrisp apples (yum!). In short- a perfect fall recipe.
1/2-3/4 of a pound of sliced chicken breast (sometimes it comes already sliced for fajitas, which is nice)
2-3 large handfuls of different salad greens (butter lettuce or romaine tend to work well, or some frisee…they hold up better to the creamy dressing)
a large handfull of halved seedless grapes (green or red- the sweeter the better)
2 sliced belgian endives
a large handful of sliced almonds
1/2 an apple (Honeycrisp!)
crumbled blue cheese to taste
for the dressing…
1/2 t. dijon mustard
1 T. white wine vinegar
2 T. extra virgin olive oil
1 T. plain yogurt (Greek yogurt is nice!)
A squirt of honey (to taste)
salt & pepper to taste
Slice your chicken and saute in some olive oil until cooked through. Place in a bowl, and chill in the freezer or fridge.
In a medium sized salad bowl, mix together the greens, sliced endive, halved grapes, and almonds.
Chop the apple into matchstick-sized pieces.
In a separate small bowl, whisk together the dressing, adding olive oil, honey, and yogurt until you like the taste. My first go was really dijon-heavy, so I continued to add a good bit of additional olive oil until the dressing was really creamy.
Toss the salad in the dressing.
Take the chicken out of the freezer or fridge, and dice into small pieces.
Top the salad with the apple, blue cheese, and chicken, and toss again.