Ahhhh! If it isn't the classic Waldorf Salad by The Waldorf Astoria Hotel. Most places no longer serve this as the real deal anymore. What ever happened to the original recipe? The classic. The one with simple ingredients able to be put together in just mere minutes. Even the hotel doesn't serve it the classic way anymore. Bummer! Their recipe is posted online and it is a complete abomination to the real one they created in the 1800's.
Not to worry, chefNia* has come to the rescue to not only remake the original but clean it up a bit to make it worth your while taking to work for lunch or pack for kids lunches. This salad is sure to be loved by the kids. There is just so much live color in this! I have seen and tasted my share of Waldorf Salad renditions; this version sure is top-notch. This is way too good to not be an often seen side dish, pot luck dish, or for to-go lunches.
You know, come to think of it, I saw a big bowl of this Waldorf Salad on my last cruise to the Caribbean and it sure was the wrong version of this salad. It barely had color because of how much it was lacking in produce. It was practically just mayo and honey. Gross. I am so glad I can share this quick and easy salad with all you, beautiful people. Also, my food photography drastically improved on this photo shoot. Maybe because I didn't have a black mark from my finger in the way? Yeah, that oughta do the trick!
An ode to a classic that has been way too changed. The Waldorf Salad is now back in the game.
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
2 chicken breasts, shredded
2 Fuji apples, chopped
1 cup red grapes
1 stalk of celery, sliced
¼ cup walnut halves
1 head of romaine
Boil a pot of water. When bubbling, add chicken. Boil for 6 minutes. Drain chicken. Shred into chunks while running under cold water. Pat down with paper towels to remove excess water.
Chop apples and celery. Cut the end of the romaine in order to separate into leaves. Wash well. Pat dry.
In a large bowl, mix together chicken, apples, grapes, celery, and walnuts.
Whisk together dressing ingredients in a small bowl until fully combined. Add nutmeg, if desired.
Pour dressing over salad. Toss until covered.
Serve about a ½ cup of salad on each romaine leaf.