The New Waldorf Salad

You may remember the “old” Waldorf Salad, a sweet concoction of apples, celery and walnuts with a sweet mayonnaise dressing. This is a very different take on the traditional, lightened considerably with a citrus dressing and brought to life with the addition of fresh mint. Add shredded rotisserie chicken or quickly sauté a couple of chicken tenders to turn it into a main course.

And while it’s a very “green” salad, there are no “greens” (leafy ones) to be found. This dish is all about freshness with a serious crunch factor!

Serves 2

For the dressing:
Zest and juice of one fresh lime
1/2 teaspoon honey (Kaufmann 2) or the equivalent sweetness of stevia (2-3 drops of liquid stevia) for Kaufmann 1
Pinch of salt and pepper
1 Tablespoon olive oil

Zest the rind of the lime into a small dish. Cut the lime in half and squeeze all the juice into the dish. Whisk in the honey or stevia. Season with a bit of salt and freshly ground pepper, and then add in the oil, whisking well to combine. Set aside.

For the salad:
8 ounces cooked chicken, shredded or chopped
1 green apple, cored and chopped into approximately half inch pieces
5 celery ribs (preferably from the heart) sliced on the diagonal into 1/4” slices
2 green onions, white part and about an inch of the green, finely chopped
1 Tablespoon finely slivered fresh mint
2 Tablespoons toasted, chopped walnuts
2 Tablespoons crumbled feta or goat cheese (optional)

Chop the apples, celery and green onions, and add them all to a medium bowl. Add the chicken and walnuts and toss.

Give the dressing a quick stir, and add it to the mixture. Toss to coat. Sprinkle the mint and cheese (if using) over the top. Divide mixture between two serving plates or salad bowls, and serve.


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