Side
Updated Waldorf Salad Cups
Crisp butter lettuce cups cradle tender chicken, sweet pear, and crunchy celery tossed in a honey-kissed cider dressing, while creamy Gorgonzola and fresh parsley add bright, savory notes.
- Total
- 5 min
- Prep
- 5 min
- Serves
- 4
Nutrition per Serving
- Calories
- 341
- Protein
- 27g
- Carbs
- 18g
- Fat
- 18g
- Fiber
- 3g
- Sugar
- 11g
- Sodium
- 471mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp plus 1 teaspoon honey
- pinch of salt
- pinch of freshly ground black pepper
- 2 cup 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 oz Gorgonzola cheese (crumbled (¾ cup))
- 8 butter lettuce leaves
Instructions
- 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.