By Kara Kimbrough
Waldorf’s Famous Fruity Chicken Salad is the perfect no-cook dinner.
I know what you’re thinking…how do you serve dinner without cooking…at least a little? I deliberately omitted the word “salad” from the headline so you’d keep reading. Believe it or not, there are salads that are substantial enough to satisfy even the pickiest (and heartiest) eaters. Salads filled with lots of crunch, a little meat for the carnivores and plenty of healthy fruits and vegetables are just the ticket when the heat is oppressive and turning on the oven to heat up an already-steamy kitchen is not an option.
My favorite of the three no-cook salads is Waldorf’s Famous Fruity Chicken Salad. Originally created at New York City’s Waldorf-Astoria Hotel in 1893 (some sources say 1896) by maître d’hôtel Oscar Tschirky, the recipe was much simpler than today’s versions. Filled with apples, celery and mayonnaise, it was delicious, but not much more than a basic fruit salad.
Over time, the Waldorf salad evolved to include walnuts, grapes and one of the best additions, chicken, with a mayonnaise dressing. Unlike many recipes originating in the 1800’s that have disappeared, this fruity, hearty salad has withstood the test of time.
Try each of these no-cook meals – and yes, salads – this summer. Unless you choose to toast the walnuts (not entirely necessary), the oven will stay off and the kitchen will actually be a pleasant place to visit.
Waldorf’s Famous Fruity Chicken Salad
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon honey
1 tablespoon balsamic or cider vinegar
1/2 teaspoon lemon pepper
1/4 teaspoon salt or garlic salt
3 cups cooked chicken, chopped
2 ribs celery with leaves, diced
3 medium apples, cut into bite size cubes
1 cup red grape halves
1/2 cup golden raisins (optional)
Preheat oven to 350 degrees (skip this step and forgo toasting if you don’t want to use the oven!) Spread the walnuts in a single layer on a baking sheet. Toast or 6-8 minutes until fragrant. Set aside to cool.
In a bowl, whisk together the mayonnaise, sour cream, honey, vinegar, lemon pepper and salt until combined.
Add the walnuts, chicken, celery, apples, grapes and raisins. Toss until coated. Chill in an airtight container for up to 2 hours. Serve on lettuce leaves.
Italian Chopped Salad
For the Italian vinaigrette:
1 lemon, juiced
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon dried oregano
1/2 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
For the salad:
2 heads romaine or green leaf lettuce, chopped
1/2 red onion, chopped
1 (15-ounce) can chickpeas, rinsed and drained
1 medium tomato, diced
6 ounces genoa salami, chopped
8 ounces fresh mozzarella, chopped
1/2 cup sliced pepperoncini
1/4 cup sliced roasted red peppers
Fresh basil leaves, chopped
Make the dressing: In a jar with a lid add the lemon juice, mustard, vinegar, sugar, oregano, olive oil, kosher, salt, and black pepper. Add the lid and shake for 10 seconds until all of the ingredients are thoroughly combined. Taste and adjust seasonings to your liking.
Note: The vinaigrette can be made in advance and stored in the fridge for up to 1 week. It’s best served at room temperature. The dressing will separate and solidify in the fridge, so run the jar under some warm water and give it a shake to bring the dressing back to room temperature before serving.
Make the salad: Add the chopped Romaine to a large bowl and drizzle with a few tablespoons of dressing. Top the romaine with the red onion, chickpeas, cherry tomatoes, mozzarella, pepperoncini, roasted red peppers and basil. Stir together well before serving. Add more dressing, if desired.
Crunchy Romaine Toss
¼ cup unsalted butter
1 cup chopped walnuts
1 (3 ounce) package uncooked ramen noodles, crushed
1 cup vegetable oil
1 cup sugar
½ cup red wine vinegar
1 tablespoon soy sauce
Salt and freshly ground black pepper to taste
2 heads romaine lettuce, chopped
1 bunch broccoli, coarsely chopped
2 green onions, chopped
Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.