So the Waldorf is a famous salad served at the Waldorf Astoria, in NY, NY, for decades. It’s a throwback classic for sure, but if this salad was a rockstar it would be Mick Jagger, because it has staying power!
California Walnuts is having a contest to do a recipe refresh version of this salad, to your own liking but must include: Walnuts, apples, and celery. I of course jumped the chance to participate. I decided to do a salad roll with chicken that has a bit of curry spice, and make a walnut sauce (in place of traditional peanut)for dipping. They ended up addictive and delicious! This recipe really showcases the best parts of celery as well and is a fun play on the traditional with entirely different but equally delicious combinations of texture and flavor.
You will need for 4 rolls:
4 6-inch rice paper wrappers
4 chicken tenderloin, seasoned with 1/4 teaspoon each salt, curry powder, pepper.
2 Cup baby salad greens, I used some delicious oak leaf lettuce I was gifted.
2 medium celery ribs, I used the inner ones in the “heart” and used the leafy ones.
1 small apple sliced thinly.
1/4 toasted walnuts
1/4 Cup + 1 T walnut oil(to cook chicken in)
1/4 Cup red wine vinegar
1 T water
2 T minced shallot
1/4 teaspoon smoked paprika
2 teaspoon sugar
1/2 teaspoon salt
2 T chopped flat leaf parsley
Heat a medium skillet over medium high heat. Add 1 T walnut oil, add seasoned chicken tenderloins, cook 4 minutes on first side, flip and cook another 3-4. Set chicken aside to rest (you can also use chilled chicken as well). In a blender add all the sauce ingredients, blend until creamy. Dip wrapper in water (I use a plate with water on it) for a few seconds. Place on a good surface for rolling (a plate is good) place 3 or 4 slices of apple on wrapper next place your chicken tenderloin that you cut in half on the bias, add lettuce and celery, roll tightly, I like to leave my ends open I think its pretty. Serve with sauce, enjoy!