WALDORF-Y SALAD
Recipe by The Leek and the Carrot
I’ve marked the shredded chicken as optional so this recipe can easily be prepared vegetarian, but I love it with the extra protein boost. Roasted salmon would also make a great protein if that’s more your thing. If you do choose chicken, I recommend roasting a whole chicken (or purchasing a rotisserie chicken from the grocery store), shredding it yourself, and freezing the leftover shredded chicken for another meal. THEN, save the carcass and make broth for another recipe!
Serves 4
Takes 20 minutes
Ingredients:
1/3 cup mayonnaise
1/3 cup whole fat Greek yogurt
2 tablespoons fresh lemon juice
2 teaspoons spicy brown mustard
1 teaspoons maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces lettuce
2 cups shredded chicken, optional
2 kohlrabi, peeled and cut into matchsticks
1 1/2 cups red grapes, cut in half
2 scallions, thinly sliced
2 garlic scapes, thinly sliced
1 cup toasted walnuts, roughly chopped
Directions:
In a small bowl, whisk together mayo, yogurt, lemon juice, mustard, syrup, salt and pepper until smooth.
Build salads in four large bowls by evenly dividing lettuce, chicken, kohlrabi, grapes, scallions, garlic scapes and walnuts among bowls. Toss with dressing and season with salt, if desired.