Chicken Waldorf Salad Lettuce Cups

Ingredients

• 2 Boneless Skinless Chicken Breasts
• 3 tsp. Sugar
• ¾ oz Walnut Halves
• 1 Lemon
• 1 Celery Stalk
• 1 Red Delicious Apple
• 1 Head of Butter Lettuce
• ½ oz Dried Cranberries
• 1 ½ oz Mayonnaise
• 5 ⅓ oz Plain Greek Yogurt
• Olive Oil
• Salt Pepper
• Zest lemon, halve, and juice. Trim ends off celery
• Candy the Walnuts

Instructions

1. 1

   Cook Within: You want cold (but fully cooked!) chicken for this salad. If you’re pressed for time, cool chicken in refrigerator after cooking. Oscar Tschirky never worked as a chef, but his culinary inventions endure. In addition to the Waldorf salad, his other creations include eggs Benedict and Thousand Island

2. 2

   Sear the Chicken: Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper. Heat 2 tsp. medium-high heat. Place chicken in hot pan and cook until golden brown, 2-3 minutes per side.

3. 3

   Transfer to prepared baking sheet. Wipe pan clean: and reserve. Chicken will finish cooking in later step.

4. 4

   Prepare the Ingredients: Zest lemon, halve, and juice. Trim ends off celery and cut into ¼” dice. Core apple and cut into ¼” dice. Separate leaves of lettuce for cups.

5. 5

   Finish the Chicken: reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to medium

6. 6

   Make the Salad: Once chicken has cooled, use two forks or your hands to pull into bite-sized shreds. Add 1 Tbsp. lemon juice, celery, apple (reserve a pinch for garnish), dried cranberries (reserve a pinch for garnish), mayonnaise, ¾ the Greek yogurt, ¼ tsp. salt, and a pinch of pepper to bowl with chicken. Mix ingredients together until fully combined. Taste, and add more yogurt if desired. Candy the Walnuts In pan used to sear chicken, combine sugar, walnuts, a pinch of salt, and 2 tsp. water over medium-high heat. Bring to a simmer and cook, stirring constantly, until most liquid has evaporated and walnuts are sticky, 5-7 minutes. Carefully (hot nut alert!) remove to a plate. Allow to cool before breaking into smaller

7. 7

   Plate the Dish: Place a lettuce cup on work surface (or layer two leaves for extra crunch and structural support). Fill with a few spoonfuls of chicken salad. Repeat for each lettuce cup. Arrange three or four assembled lettuce cups on a plate. Garnish with reserved apples, reserved dried cranberries, candied walnuts, and lemon zest. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts cranberries are used twice. Most is added to salad and a pinch of both garnish dish. • Start by adding ¾ the Greek yogurt to salad mixture. Taste and add more if desired. the recipe before you start–we promise it will be time

8. 8

   add more yogurt if desired.