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Chicken Waldorf Salad



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Chicken Waldorf Salad

Café des Artistes, New York City
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One 4-pound chicken
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup fresh parsley stems
1 tablespoon coarse salt
1/2 teaspoon white pepper
1 cup whole walnuts (about 4 1/2 ounces)
8 ounces snow peas
1 cup mayonnaise (preferably homemade)
3 tablespoons Dijon mustard
3 tablespoons white wine vinegar
1 1/2 teaspoons coarse salt
1/2 teaspoon white pepper
2 small tart green apples, peeled, cored, chopped
5 celery inner stalks, chopped
1 small tart green apple

Place chicken, chopped onion, carrot and celery, parsley stems and salt
and pepper in a large pot. Add enough water to cover and bring to sim-
mer. Poach until chicken is cooked through, about 1 hour 15 minutes.
Refrigerate chicken in poaching liquid until cool, several hours or over-
night. Remove chicken from poaching liquid. Strain liquid and reserve
for another use if desired.
Remove skin and bone from chicken. Cut meat into 1-inch pieces. (Can
be prepared 1 day ahead. Wrap in plastic and refrigerate.)
Toast walnuts in heavy small skillet over medium high heat until aromatic, stirring constantly, about 4 minutes.
Blanch snow peas in boiling salted water 1 minute. Drain, refresh under
cold water and drain again. Pat dry. Trim to equal lengths.
Blend mayonnaise, mustard, vinegar, salt and pepper in a large bowl.
Add chicken, chopped apples, and celery and stir to coat. Season with
salt and pepper.
Core but do not peel remaining apple. Cut off both ends. Halve vertically.
Slice lengthwise 1/8 inch thick.
Place 1/4 cup walnuts in bottom of deep 1 1/2-cup bowl. Pack bowl with
1/4 of salad; smooth top to flatten. Unmold salad onto plate, tapping top gently. Repeat 3 more times to make 4 salads.
Stack snow peas vertically around one half of each salad, overlapping slightly. Stack apple slices around other half of each salad. (To save time
and effort, leftover or purchased roast chicken may be used.)
Makes 4 salads.

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Gigi's Waldorf Salad
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