Waldorf Salad
Ingredients:
2 large chicken breasts (bone-in and skin-on)
olive oil
1/2 pound bacon
1/4 cup almonds
1/4 cup cashews
1/4 cup walnut halves
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
baby frisee
kale
baby spinach
sharp cheddar, grated
1 crisp green apple, unpeeled & spiralized
4 hard-boiled eggs
Instructions:
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Rub chicken with olive oil, sprinkle with salt and pepper, and roast in oven for 35 to 40 minutes (until 140 degrees)
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Shred chicken; set aside
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Toast almonds, cashews, and walnuts for about 10 minutes; set aside
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Crisp up bacon and cut into pieces and set aside
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Whisk together 2/3 cup olive oil, vinegar, mustard, honey, and salt and pepper; set aside.
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Combine the frisee, kale, spinach, raisins, cheddar, chicken, bacon, roasted nuts,
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Add apple and dressing; put the eggs on top and serve.
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