Chicken Waldorf Salad

2 Smart Points

 

Finding a classic recipe for a simple Waldorf salad might not be so simple after all. In fact, as recent as a decade ago, the newly hired executive chef of the famed hotel was shocked to discover that salads delivered from room service differed from those served at the lounge and differed still from ones ordered for lunch in the dining room. The legendary Swiss-born busboy turned maître d’ Oscar Tschirky, affably known as “Oscar Of the Waldorf” is often credited with its creation, despite being known as a famous non-cook. Listed in the 1896 cookbook that bears his name, along some 2,000 other well-known dishes from the hotel’s kitchen, the original called only for diced apples and celery “dressed with a good mayonnaise.” Chopped walnuts became part of the official recipe soon after publication and over the years, grapes crept into many written versions. Adding chicken brilliantly takes this charming and versatile first course/ holiday side dish and makes it a satisfying lunch.

 

Looking back over the hundred or so boneless, skinless chicken breasts I’ve poached over the years, I can recall only maybe one that wasn’t a completely dry and flavorless fail. ONE. It seems that everyone’s favorite Zero Point food is nearly impossible to get right. Going back to basics and roasting bone-in, skin-on pieces in a moderate oven not only yields juicy and flavorful meat, It’s easy. Hands off cooking, there’s no fiddling with a lid or need to babysit a simmering pot, raising and lowering the flame. And once the skin is peeled away from the unctuous meat, dripping with natural juices, you are left with…perfect Zero Point chicken breast.

 

 

Chicken Waldorf Salad

Makes 6 cups, serving 8

Per ¾ cup serving: 2 Smart Points

 

For the chicken:

2 split chicken breasts, bone-in, skin-on (about 2¼ pounds)

1 teaspoon olive oil

kosher salt and freshly ground black pepper

 

For the salad:

6 tablespoons light mayonnaise

½ cup 0% fat Greek yogurt

2 teaspoons spicy brown (such as Gulden’s) or Dijon mustard

¼ teaspoon garlic powder

½ teaspoon freshly ground black pepper

½ teaspoon kosher salt

1 teaspoon to 1 tablespoon finely chopped tarragon, depending on preference

½ cup diced (¼-inch) celery (1 stalk)

1 cup diced (½-inch) firm red or green apple (1 medium)

1 cup red or green seedless grapes, halved or quartered depending on size

½ cup (2 ounces) roughly chopped walnuts

Preheat oven to 350 degrees.

Trim all excess skin and fat from chicken and rub each piece thoroughly with the olive oil. Sprinkle liberally with kosher salt and freshly ground black pepper, being sure to season the undersides. Place chicken skin side up on rimmed baking sheet and bake on center rack of oven for 30 to 40 minutes, or until an instant read thermometer inserted into the thickest part of the breast reads 160 degrees. Remove from oven and allow to cool thoroughly.

Remove all skin and discard. Carefully remove the meat from the bones using both a sharp knife and your fingers. Cut into ½- to ¾-inch pieces. Set aside.

Meanwhile, Mix together the mayonnaise, Greek yogurt, mustard, and seasonings. Add the chicken and mix using a rubber spatula until well combined. Carefully fold in the celery, apple, grapes, and walnuts. Chill and serve on bread, in lettuce leaves, or with a side of Melba toasts (2 Smart Points for 3 large crackers!)