Chicken Waldorf Salad with Dates and Caramelized Pistachio Nuts
Ronnie's Notes
Waldorf Salad is a classic American dish that has been on the culinary scene since its invention—not by a chef but by Oscar Tschirky, a maitre d’hotel of New York’s Waldorf Astoria in March of 1896. The original salad consisted solely of apples and celery mixed with mayonnaise, but soon after its invention cooks added walnuts and thus the recipe stood for about 100 years. Today, Waldorf salad comes in many guises and is the kind of recipe that cries out for innovative touches. I add chicken, to turn it into a more substantial lunch or dinner salad, and I’ve nixed the walnuts in favor of caramelized pistachios because I like their crunch and sweetness next to the soft meat. Because we love dates in our family, I also include some dates, but sometimes I substitute dried cranberries or raisins.
Instructions
Preheat the oven to 325°F.
Spray a small baking dish with nonstick spray.
Combine the sugar and vinegar in small saucepan.
Cook over medium heat until the sugar dissolves, .
Add the nuts and toss to coat them completely.
Place the nuts on the sprayed baking dish.
Bake for or until they are browned and toasty.
Cool completely and break the nuts apart.
In a bowl, combine the chicken, apple, and dates.
In another bowl, mix the mayonnaise, lime juice, and tarragon.
Spoon the mayonnaise mixture over the chicken and toss to coat all the ingredients.
Sprinkle the salad with the nuts.
Makes 4 servings.