Waldorf Salad

Ingredients:

Waldorf

• 0.5 cup plain yogurt
• 3 tablespoons mayonnaise
• 1 cup walnuts, coarsely chopped and toasted
• 2 tablespoons finely chopped green onions
• 2 tablespoons lemon juice
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper
• 2 cups poached chicken, recipe below
• 1.5 cups thinly sliced ​​celery
• 1 cup seedless red grapes, halved
• 1/4 cup golden raisins
• 2 apples, cut into 1 cm pieces.
• 12 leaves of Bibb lettuce

Poached chicken

• 2 stalks celery, coarsely chopped
• 2 onions, coarsely chopped
• 1 carrot, peeled and finely chopped
• 1 cup white wine
• 900 g of chicken legs with bones
• 4 cups chicken broth, add more if needed

Preparation:

1. In a bowl, combine the yogurt, mayonnaise, lemon juice, salt, and pepper until smooth. Add the poached chicken, celery, grapes, raisins, and apples. Toss until the salad is coated with the dressing. Line the bottom of four serving bowls with three lettuce leaves. Divide the salad evenly among the plates, topping the leaves. Before serving, garnish with walnuts and green onions.
2. Poached chicken:
   
   Place the celery, onion, and carrots in a large saucepan, pour in the wine, and place over medium-high heat. Bring to a boil and simmer until the liquid has reduced by half, 5 minutes. Add the chicken, then pour in enough broth to cover. Bring to a simmer and simmer until the meat begins to fall off the bones, 30–45 minutes.
3. Transfer the chicken to a baking sheet and let it cool. Strain and set the broth aside for another use, such as making soup or sauce. Cool the chicken, then shred the meat.