pat's Recipe

Chicken Waldorf Salad With Flaxseed-Oil Dressing

Category: SALADS

1/2 cup walnuts
2 tablespoons olive oil
2 tablespoons flaxseed oil
3 tablespoons cider vinegar
1 teaspoon honey
Coarse salt and pepper, to taste
2 Granny Smith apples (1 pound total), cored and cut into 1/4-inch wedges
1/2 cup dried cranberries
2 stalks celery, thinly sliced
1/2 small red onion, finely chopped
3 cups thickly shredded (12 ounces) skinless rotisserie chicken (from a small rotisserie chicken)

Directions
Preheat the oven to 350 degrees. Toast the walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside.
In a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and 2 tablespoons water; season to taste with salt and pepper.
Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates; top with walnuts.

Makes 4 servings.