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
Ingredients
FOR THE 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
FOR THE SALAD
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
Directions
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
