Waldorf Chicken Salad
Waldorf Chicken Salad requires around 45 minutes from start to finish. Watching your figure? This gluten free and primal recipe has 695 calories, 38g of protein, and 50g of fat per serving. For $3.79 per serving, you get a main course that serves 4. A mixture of mesclun salad greens, cheese, chicken breast halves on the bone, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes.
Transfer to a small roasting pan, cover and let stand for 1 hour.
Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant.
Roast the chicken for about 40 minutes, until cooked through.
Let cool slightly, then discard the skin and thinly slice the meat.
In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk.
Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.
In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives.
Add the dressing, toss well and serve.