The Waldorf Revisited

Serves 4.
Prep Time:
Total Time:

Just a moment please...

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A delicious classic salad with marinated chicken, butter lettuce, celery, apples, and a homemade buttermilk and chive dressing.

Adapted from May 2010 Body and Soul.


1 large head of bibb lettuce or butter lettuce
1 red pepper, diced
2 apples, peeled cored and diced
1 Cup of almonds, chopped
4 large ribs of celery, chopped
2 chicken breasts, I like the skin on
Olive oil
Salt and Pepper
Red Pepper Flakes

Buttermilk Dressing:

3/4 Cup buttermilk
1/4 Cup mayonnaise
1/2 lemon, juice only
2 Tablespoons chives, minced
2 Tablespoons parsley, minced
Salt and pepper


1) For dressing, mince chives and parsley very finely. Then whisk together all ingredients to make dressing.

2) Let chicken marinate in olive oil, salt, pepper, and red pepper flakes for about 30 minutes before cooking.

3) Grill the chicken for about 10 minutes per side or until the breasts are cooked through. If you don’t have a grill, cook the chicken in a cast iron skillet for about 5 minutes per side and then finish it in a 350 degree oven for 15-20 minutes.

4) Let chicken rest for a few minutes and then slice it up.

5) Slice up other salad ingredients and top over lettuce. Then drizzle on dressing and top with the sliced chicken.

6) Serve with extra dressing and crusty bread.