Recipes: Sweet on Apples

the recipes

october 2000

Sweet on Apples

More than a century ago, Chef Oscar Tschirky of New York City's Waldorf-Astoria Hotel created a fabulous salad using nothing more than apples, celery, and mayonnaise. Over the years variations of his creation have appeared in countless cookbooks and magazine articles, adding additional ingredients such as walnuts, pecans, raisins or dates, and miniature marshmallows.

We've taken his idea one step further and combined his basic ingredients with chicken and Belgian endive, replacing the traditional mayonnaise-based dressing with a tangy vinaigrette for a distinctive main-dish salad that easy to prepare when you've invited guests over for a meal at the last minute.

New-Style Chicken Waldorf Salad

(makes 4 servings)

1 1/4	pounds (600 g) boneless, skinless chicken breasts
1/2	small onion, cut into quarters
5	whole black peppercorns
3	large ribs celery
1	large Granny Smith apple
1	tablespoon (15 ml) fresh lemon juice
2	large heads Belgian endive, leaves separated
2	tablespoons (30 ml) olive oil
1 1/2	tablespoons (22.5 ml) white wine vinegar
1/2	tablespoon (12.5 ml) balsamic vinegar
1	small shallot, minced
1/2	teaspoon (2.5 ml) Dijon mustard
	freshly ground pepper

In a large nonstick skillet, combine chicken, onion, peppercorns and enough cold water to cover. Bring to a simmer over medium heat. Reduce heat to low and simmer until chicken has cooked through, 15 to 18 minutes. Drain and discard onion and peppercorns. Cut chicken breasts crosswise into strips about 1 inch (2.5 cm) wide. Set aside.
Remove and discard any strips from the celery. Cut each rib into thirds and julienne. Set aside.
Quarter and core the apple, but do not peel. Thinly slice each quarter and place in a large bowl. Sprinkle with lemon juice and set aside.
Julienne endive leaves. Add to apple, along with chicken strips and celery.
In a small glass measuring cup, whisk together olive oil, vinegars, shallot and mustard. Drizzle over chicken mixture. Toss and arrange on a large serving platter. Sprinkle with pepper to taste. Serve immediately.

Per serving:	263 calories (30% calories from fat), 33 g protein, 9 g total fat (1.4 g saturated fat), 12 g carbohydrates, 3 g dietary fiber, 82 mg cholesterol, 135 mg sodium
Diabetic exchanges:	4 very lean protein, 1 carbohydrate (1/2 fruit, 1 vegetable), 1 fat

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