It’s said that this salad, made with apples, walnuts, celery, and a creamy dressing, was created at the end of the 19th century at the Waldorf-Astoria hotel in New York City. It enjoyed a second boom in the ’80s.
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Yields:
4 serving(s)
Total Time:
20 mins
Cal/Serv:
345
Ingredients
1Tbsp.
white wine vinegar
1/2tsp.
honey
Kosher salt and pepper
3Tbsp.
sour cream
2Tbsp.
mayonnaise
1Tbsp.
whole-grain mustard
2
heads Boston lettuce, leaves separated
3/4c.
flat-leaf parsley leaves, roughly chopped
2
rotisserie chicken breasts, sliced
1
Gala apple, cored and thinly sliced
2
stalks celery, thinly sliced on a bias
1c.
small red grapes, halved or sliced
1/2c.
walnuts, toasted and roughly chopped
Directions
Step 1In large bowl, whisk vinegar, honey, and 1/2 teaspoon salt to dissolve, then whisk in sour cream, mayonnaise, mustard, and 1/4 teaspoon pepper.
Step 2Toss lettuce with half of dressing to coat, then toss with parsley. Divide among bowls along with chicken, apple, celery, and grapes. Drizzle with remaining dressing and sprinkle with walnuts.
NUTRITIONAL INFORMATION: About 345 calories, 19.5 g fat (3.5 g saturated), 26 g protein, 165 mg sodium, 20 g carb, 4 g fiber
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.