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
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.
To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce cups.
Keywords: Updated Waldorf Salad Cups
Enter your account data and we will send you a link to reset your password.
To use social login you have to agree with the storage and handling of your data by this website. %privacy_policy%Accept