Said to have originated at the Waldorf-Astoria Hotel in New York City, the original salad combined juicy chunks of chicken with sweet apples, toasted walnuts, and celery, tossed in a mayonnaise-based dressing. This contemporary version with a sweet and savory poppy seed vinaigrette lightens things up. Serve the salad with Parker House rolls on the side.
SERVES: 6 TO 8
INGREDIENTS:
- 1 Recipe Cooked Chicken (Facing Page). Cut into bite-size pieces
- 4 Celery stalks. Finely chopped
- 3 Large Gala apples. Cored and finely chopped
- 2 tablespoons finely chopped fresh chives
- ½ cup apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- ½ teaspoon dry mustard
- 1 teaspoon salt
- 6 drops of Tabasco or another hot sauce
- ⅓ cup canola oil
- 1 tablespoon poppy seeds
- 1 head Bibb lettuce. Separated into leaves
- 1 cup chopped walnuts, toasted (See note on page 114) for garnish
INSTRUCTIONS:
- In a large mixing bowl, combine the chicken, celery, apples, and chives.
- In a small mixing bowl, whisk together the apple juice, vinegar, sugar, dry mustard, salt, Tabasco, oil, and poppy seeds until blended.
- Pour some of the dressing over the chicken mixture and toss to coat. Add more dressing if necessary and toss again.
- Serve the chicken on Bibb lettuce leaves and garnish with the toasted walnuts.
- The salad can be refrigerated for up to 8 hours before serving. Take it out of the refrigerator 30 minutes before serving and retoss to blend.
