Rialto Cafe Waldorf Salad with Roasted Chicken

Source: Rialto Cafe, Denver, Colorado

Serves 4

1 roasted chicken, breast and thigh meat removed and cut into bite-size pieces
4 ounce package mixed baby greens
1 cup walnut halves and pieces, toasted
1 Red Delicious apple, sliced into 1/8 inch thin wedges
1 Granny Smith apple, sliced into 1/8 inch thin wedges
1 large, ripe Anjou pear, sliced into bite-sized pieces
1/3 cup carrots, shredded or julienned
8 strawberries, sliced
Waldorf Dressing, to taste

Waldorf Dressing:
Makes about 3 cups
1 cup mayonnaise
1/2 cup apple cider vinegar
3/4 cup frozen apple juice concentrate, thawed
1/8 cup fresh lemon juice
1/8 cup honey
1/4 teaspoon sea salt, or to taste
1/4 cup canola oil, added last to emulsify dressing

Additional garnishes (optional):
1 Clementine, segmented
8 raspberries
4 strawberries
4 fresh mint sprigs

Prepare the chicken pieces; set aside.

In a blender, combine all dressing ingredients except the oil; blend till smooth. While blender is running at lowest speed, slowly pour in the oil to emulsify.

Pour finished dressing into a glass container, cover and refrigerate until ready to use.

In a large salad bowl, combine all salad ingredients. Toss with about 1 cup of dressing, coating salad evenly. Do not over-dress.

Serve salad piled high on plates. If desired, garnish around edges of plates. - Rialto Cafe

Nutritional information per serving of chicken and salad: 353 cal., 21 g fat (2 g sat.), 49 mg chol., 23 g carb., 22 g pro., 6 g fiber, 66 mg sodium.

Nutritional information per serving of dressing: 130 cal., 8 g fat (1 g sat.), 5 mg chol., 14 g carb., 0 g pro., 0 g fiber, 144 mg sodium