Updated Waldorf Salad Cups
—·American
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon honey
- Pinch of salt
- Pinch of freshly ground black pepper
- 2 cups chopped (¼-inch pieces cooked skinless boneless chicken breast (about 12 ounces))
- 2 celery stalks (thinly sliced on the bias)
- ¼ cup chopped fresh parsley leaves
- 1 cup finely shredded red cabbage
- 1 large pear (halved, cored, and sliced into ¼-inch pieces (I like Bosc or Anjou pears))
- 3 ounces Gorgonzola cheese (crumbled (¾ cup))
- 8 butter lettuce leaves
Instructions
2 steps
- 1
In a large bowl, whisk together the oil, vinegar, honey, salt, and pepper. Add the chicken, celery, parsley, cabbage, pear, and Gorgonzola, and toss well to coat all ingredients in the dressing. Cover the bowl and refrigerate for 30 minutes.
30 min - 2
To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce cups.
Progress
0 / 2 steps
Nutrition
Per serving (based on 4 servings)
Calories
341cal
Protein
27.0g
Carbs
18.0g
Fat
18.0g
Fiber
3.0g
Sugar
11.0g
Sodium
471mg
Saturated Fat
8.0g