Real Food by Dad

A food blog with fun, quick & easy recipes.

Updated Waldorf Salad

by 14 Comments

If there is one meal that usually gets shortcut, it’s lunch. I’m terrible with it. Breakfast and dinner–no problem, but lunch is always a problem.

Updated Waldorf Salad via Real Food by Dad

Maybe it’s because I have a hard time figuring out what’s light enough to have before a workout, but full enough to pack some protein and sustenance. Enter Updated Waldorf Chicken Salad from Andie Mitchell’s newest book Eating in the Middle.

Admittedly, growing up, I was never a fan of this salad. My mom would fill it with nuts and raw onions. But this version – no nuts, no onions – hooray! And the best part of the salad, instead of grapes, Andie’s replaced it with pears. I’m a fan.

Andie Mitchell Eating in The Middle | Real Food by Dad

I’m also a fan of the rest of the book. It’s filled with all kinds of good-for-you goodies that are wholesome and along with indulgent treats that won’t leave your sweet tooth hankering. The recipes are made with easily sourced ingredients and easy to follow instructions. Yay, to 80 new healthy recipes!

Updated Waldorf Salad | Real Food by Dad

Yield: 4 servings

Updated Waldorf Salad Cups

Updated Waldorf Salad Cups

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon plus 1 teaspoon honey
  • pinch of salt
  • pinch of freshly ground black pepper
  • 2 cups chopped (1/4 inch pieces) cooked boneless skinless chicken breast (about 12 ounces)
  • 2 celery stalks, thinly sliced on the bias ( about 1 1/4 cups)
  • 1/4 cup packed chopped fresh flat-leaf parsley
  • 1 cup finely shredded red cabbage
  • 1 large Anjou pear
  • 3 ounces gorgonzola cheese, crumbled (about 3/4 cups)
  • 8 butter leaf lettuce leaves

Instructions

  1. In a large bowl whisk together the oil, vinegar, honey salt, and pepper. Add the chicken, celery, parsley, cabbage, pear, and Gorgonzola, and toss well to coat all ingredients in the dressing. Cover the bowl and refrigerate for 30 minutes.
  2. To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce cups.

 

 

 

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Comments

  4. Brian @ A Thought For Food says

    The more I see this book, the more I need to get my hands on it. Love that these could really be a side or you can turn them into a full meal for gluten-free folks! I also think it’s great that you could probably tweak it to make it vegetarian (or leave some veggie and some with meat).

    Reply

  5. Mary Ann @ the beach house kic says

    This looks delicious Matt! I love the slight change ups to the original recipe.

    Reply

  8. Ellen Slater says

    I’m definitely the same way about lunch, and this looks like a great solution. I’ve seen so many shares of Andie’s awesome recipes and now I’m pretty sure I need to buy this book!

    Reply

  12. Joleen says

    I definitely agree with you on the challenge of knowing what to eat during lunch since I usually want to have enough for my workouts later on the day too, but seems like this recipe hits the spot!! Can’t wait to try this out 🙂

    Reply

  14. Andie Mitchell says

    Matt! THANK YOU a thousand times over! I am SO GRATEFUL you shared the waldorf salad cups!!! It’s incredibly kind of you (and I really wouldn’t expect anything less! You and Naomi are the very best) and these photos are stunning as always–crisp, clear, and mouth-watering no matter that it’s a salad 🙂
    Thank you again! It really does mean so much to me.

    Andie

    Reply

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