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New-Style Apple Waldorf Salad

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“This is a refreshing yet filling salad that easily works as a meal. I first made it more than 2 years ago, and then subsequently lost the recipe. Disappointment! Fast forward two years, and it mysteriously shows up tucked into a cookbook that I rarely look at (a healthy vegetarian cookbook. Hah!). And now I'm posting it here so I don't lose one of my favorite salad recipes AGAIN. Hope you enjoy!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred chicken into a large salad bowl, discarding skin and bones. Add apple and watercress (I have always used spinach).
  2. Break cappellini into thirds. Bring 2 quarts water to a boil. Remove from heat; stir in cappellini. Let stand 5 minutes, stirring to avoid sticking. (Note: I have always used spaghetti since my husband doesn't like cappellini. In that case, cook according to package directions).
  3. Dressing: In bowl, whisk vinegar, honey, mustard, thyme, salt and pepper. Slowly whisk in oil.
  4. Drain pasta; rinse with cool water, drain. Add to chicken with nuts. Add dressing. Dressed salad can be kept in refrigerator up to 24 hours.

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