My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!

Ingredients

2 serv.

grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)2
mixed baby greens↗6 cups
red seedless grapes, halved↗1⁄2 cup
granny smith apple, chopped in bite-sized pieces↗1
celery, diced (I omit this due to personal preference)↗1⁄2 cup
candied walnuts (don't skip, the best part!)↗1⁄2 cup
crumbled gorgonzola
For the dressing
balsamic vinegar↗1⁄2 cup
Dijon mustard↗2 tablespoons
garlic, minced↗1 tablespoon
fresh ground black pepper↗1⁄2 teaspoon
salt↗1⁄4 teaspoon
olive oil (I tend to decrease the oil and it's still tasty)↗1 cup

Step-by-step instructions

1
For dressing:.
2
Whisk together all ingredients well.
3
Chill until serving.
4
Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
5
For the salad:.
6
Toss field greens, fruits and celery, if included, in desired amount of dressing.
7
Place evenly divided portions on two large, chilled plates.
8
Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
9
Voila! Enjoy!

Source: food.com

Original recipe ↗

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