2/3-1cupolive oildepending on how vinegary you want the dressing to be
1/2cupbalsamic vinegar
2tablespoonsDijon mustard
1clovegarlicminced
1/2teaspoongranulated sugar
1/2teaspoonfresh ground black pepper
1/4teaspoonsalt
Salad
3cupschopped cooked chickenchilled
1cupdiced apple
2/3cupseedless red grapesquartered
1/2cupdiced celery
6-7cupsmixed salad greens
1/3cupglazed walnuts
1/4cupcrumbled Gorgonzola cheese
Instructions
To make the dressing, whisk oil and vinegar together.
Add remaining ingredients, and whisk until combined.
Cover, and refrigerate until ready to use.
To make the salad, gently toss chicken, grapes, apple, celery, and walnuts together.
Toss in salad greens and dressing (or if you prefer, you can serve the chicken salad mixture over the greens and then drizzle the dressing over the top).
Sprinkle with Gorgonzola, and serve.
Video
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Notes
Oil: You can use extra light olive oil or any other type of olive oil that you like.
Vinegar: This dressing does have a bit of a vinegar-y bite to it. Feel free to start with less vinegar and add in more to taste.
Sugar: The dressing isn't very sweet. If you like a sweeter dressing, feel free to add additional sugar to taste.
Chicken: Poached or grilled chicken work well in this recipe. This salad is a great way to turn leftover chicken into a new meal.
Apple: A good eating apple, like a Honeycrisp or Granny Smith, works well in this salad. There's no need to peel the apple unless you prefer it peeled.
Salad: A salad green mix with baby lettuce, arugula, and frisee works well.
Walnuts: Plain (unglazed) walnuts can also be used.
Gorgonzola: Blue cheese isn't in the CPK salad, but it makes a good substitute for the gorgonzola.