New-Style Waldorf Salad

Makes 6
Start to Finish 30 m

Ingredients

Dressing:

Garnish:

Directions

  1. 1 of 2 Shred chicken into large salad bowl, discarding skin and bones. Add apple and spinach.
  2. 2 of 2 Break cappellini into thirds. Bring 2 quarts water to boiling. Remove from heat; stir in cappellini. Let stand 5 minutes, stirring to avoid sticking.

Dressing:

  1. 1 of 2 In bowl, whisk vinegar, honey, mustard, thyme, salt and pepper. Slowly whisk in oil.
  2. 2 of 2 Drain cappellini; rinse with cool water; drain. Add to chicken with nuts. Add dressing. (Dressed salad can be refrigerated up to 24 hours.) Makes 6 servings.
Nutrition Information for New-Style Waldorf Salad
Servings Per Recipe: 6
Per Serving: 33 g pro., 643 kcal cal., 4 g fiber, 251 mg sodium, 70 mg chol., 5 g sat. fat, 50 g carb., 35 g Fat, total