Waldorf Chicken Salad

Serving Size: 4
Total Time:


  • 3 chicken breast halves on the bone, with skin about 14 ounce each
  • 2 Tbsp snipped chive
  • 2 Tbsp chopped tarragon
  • 5 Ounce chopped parsley
  • 2 celery rib, thinly sliced
  • 2 Fuji apple, cored and thinly sliced
  • 1 cup red seedless grape, halved
  • 0.5 tsp finely grated lemon zest
  • 0.25 cup buttermilk
  • 2 Ounce crumbled blue cheese
  • 0.5 tsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1 cup walnut half
  • 7 Tbsp extra virgin olive oil
  • kosher salt and freshly ground pepper
  • 1 tsp ground fennel seeds
  • 2 large garlic clove, minced
  • 2 Tbsp chives


  1. Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.
  2. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.
  3. Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat.
  4. In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.
  5. In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve.