Serves 4
DRESSING
| ½ | cup mayonnaise |
| 1 | tablespoon lemon juice |
| ½ | teaspoon honey |
| Salt and pepper, to taste |
1. In a large bowl, combine the mayonnaise, lemon juice, honey, salt, and pepper.
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2. Stir well and taste for seasoning and add more salt and pepper, if you like.
SALAD
| ¾ | cup walnut pieces, broken up |
| 2 | cooked chicken breasts |
| 4 | stalks celery, cut into ¼-inch dice |
| 2 | red apples, cored and cut into ½-inch dice |
| 1 | cup seedless red grapes, halved |
| Salt and pepper, to taste | |
| 1 | head Boston lettuce |
| 2 | tablespoons chopped fresh parsley |
1. In a dry skillet, toast the walnuts, stirring often, for 8 minutes, or until fragrant; cool.
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Chicken fricassee, then Waldorf salad
2. Discard the skin and bones from the chicken. With your hands or a knife, pull or cut the meat into 2-inch shreds.
3. In a bowl, combine the walnuts, chicken, celery, apples, and grapes. Pour in the dressing and stir well. Taste for seasoning and add salt and pepper, if you like.
4. On each of 4 plates, set a few lettuce leaves. Top with salad and sprinkle with parsley. Sally Pasley Vargas
