Waldorf Salad With California Figs

August 10, 2012 12:52:44 AM PDT
From Trelio Restaurant, Clovis, Ca

Serves: 6



1 cup sour cream
? cup plain yogurt
? teaspoon Dijon mustard
1 tablespoon chopped flat leaf parsley
2 tablespoons honey
2 tablespoons seasoned rice wine vinegar
1 tablespoon extra virgin olive oil
Salt and white pepper; to taste

2 boneless, skinless chicken breasts (4 ounces each); poached and diced
4 stalks celery, ribs removed and sliced
3 Granny Smith apples; peeled, cored and diced ?-inch
3 red radishes, shredded
? red bell pepper, seeded and diced small
? cup dried California figs, stemmed and diced
? cup fresh California Mission figs, stemmed and diced
6 to 12 butter lettuce leaves
? cup candied pecans
1 pomegranate, seeds only (optional)

Combine sour cream, yogurt, mustard, parsley, honey, rice wine vinegar, olive oil, salt and pepper in large mixing bowl; whisk and mix together well. Adjust seasonings to taste. Add diced chicken, celery, apples, radishes, peppers and figs to mixing bowl; toss to coat well with dressing.

To serve, divide and scoop salad onto individual salad plates lined with butter lettuce leaves. Garnish with candied pecans and pomegranate seeds, as desired.


Load Comments