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Green Salad With Chicken, Apple and Maple Walnuts in Buttermilk Dressing

Green Salad With Chicken, Apple and Maple Walnuts in Buttermilk Dressing
Photo by Goran Kosanovic For The Washington Post


This green salad with chicken, maple-glazed walnuts, fresh chunks of apple and dried cherries in a buttermilk dressing boasts such a variety of tastes, colors and textures that eating it feels like a constant discovery.

* For a spring/summer variation, use berries or cherries instead of the apple.


Make Ahead: The dressing can be refrigerated up to 1 day in advance. Dress the salad just before serving.


Green Salad With Chicken, Apple and Maple Walnuts in Buttermilk Dressing




1/2 cup buttermilk, well shaken (not low-fat)
3 tablespoons regular or low-fat mayonnaise
1 1/2 teaspoons lemon zest and 2 tablespoons juice (from 1 lemon)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 scallion, trimmed and thinly sliced (white and green parts)
2 tablespoons coarsely chopped fresh dill



1/2 cup walnut pieces
1 1/2 tablespoons pure maple syrup
Pinch salt
4 ounces thin green beans (haricots verts), trimmed
1 head Bibb or Boston lettuce, cored and torn into bite-size pieces
1 small head romaine lettuce, cored and torn into bite-size pieces
2 cups torn cooked chicken (from 1/2 medium roasted chicken; 8 ounces total)
2 ribs celery, cut into bite-size pieces
1 small red apple (unpeeled), cut into bite-size pieces
3 tablespoons coarsely chopped dried cherries, preferably unsweetened



Whisk together the buttermilk, mayonnaise, lemon zest and juice, the mustard, salt and pepper in a medium bowl until well blended, then whisk in the scallion and dill. The yield is 3/4 cup.

Combine the walnuts, maple syrup and salt in a small nonstick skillet over medium heat. Cook for 3 or 4 minutes, stirring frequently, until the liquid has evaporated and the walnuts are glazed and lightly toasted. Transfer to a plate to cool.

Bring a medium pot of water to a boil over high heat. Fill a large bowl with cool water and ice cubes.

Add the green beans to the boiling water; cook/blanch them for about 2 minutes, until crisp-tender and bright green, then use a slotted spoon to immediately transfer them to the ice-water bath (to stop their cooking). Once they have cooled, pat them dry and cut into 1 1/2-inch pieces.

Just before serving, combine the lettuce, chicken, celery, apple, dried cherries, walnuts and green beans in a large bowl. Drizzle with the dressing and toss gently to coat.

Makes 4 Servings

Per Serving: Calories 360; Total Fat 19g (Sat Fat 3g); Protein 25g; Carb 22g; Fiber 4g; Cholesterol 70mg; Sodium 570mg: Sugars 16g




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