Chicken Waldorf Salad With Flaxseed Oil Dressing Food

CHICKEN WALDORF SALAD

Steps:

• In a bowl, combine the mayonnaise, lemon juice, salt and pepper.
• Add the chicken, apples, grapes and celery.
• Toss to coat.
• Cover and chill.
• Sprinkle with walnuts just before serving.

CHICKEN WALDORF SALAD WITH FLAXSEED-OIL DRESSING

Steps:

• Preheat oven to 350 degrees. Toast walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside.
• In a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and 2 tablespoons water; season to taste with salt and pepper.
• Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates; top with walnuts.

CHICKEN WALDORF SALAD

Steps:

• Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
• Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
• In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

WALDORF SALAD (WITH WONDERFUL COOKED DRESSING)

Steps:

• Cook all of the dressing ingredients except the whipping cream in a double boiler stirring until it thickens. Take off the heat and set aside and let cool.
• While the dressing is cooling, prepare the fruit and celery by cutting into the size pieces you like and chop the nuts.
• When you are ready to assemble the salad, whip the cream and fold it into the dressing carefully, to make sure you keep as much volume as you can. Then mix in the fruit and nutmeats and put in the serving bowl.
• If you are going to add bananas, do so close to serving time, so they don't turn brown. While grapes and bananas are optional, IMO they make the salad much nicer, and I've never made it without them. Don't use overly ripe bananas. Firm ones with a touch of green still on the stem, or solid yellow ones are best.

CHICKEN WALDORF SALAD WITH HONEY-SOUR CREAM DRESSING

Steps:

• In a bowl, combine the chicken, apples, celery, walnuts, raisins, chives, and salt and pepper to taste; toss well.
• In a small bowl, whisk together the sour cream, vinegar, mayonnaise, and honey until well blended and smooth; pour over the salad, and toss to coat all the ingredients.
• Cover with plastic wrap and chill for 2 hours.
• To serve, arrange the lettuce leaves on salad plates and fill with equal amounts of salad.

WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE

Steps:

• To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
• While whisking, drizzle in the oil.
• Stir in the tarragon.
• To make the salad, toss the chicken with the apple, celery and onion in a bowl.
• Add 1/4 cup of the dressing or enough to coat.
• Add the pecans, taste and add more dressing if you wish.
• Serve on a bed of lettuce (I use romaine.).

WALDORF SALAD WITH BUTTERMILK DRESSING

Steps:

• Put the egg yolk into a bowl and whilst whisking, drizzle in the oil. (I used the food processor for this step.) Then stir in the buttermilk, yoghurt, chopped spring onion, lemon juice and garlic. Season the dressing with salt and pepper to desired taste.
• Toss the lettuces in a bowl with three-quarters of the dressing; season with extra salt and pepper if needed.
• Divide the salad between plates.
• Garnish with the red onion slices, celery, walnuts, apples and beetroot and drizzle with rest of dressing.