Not Your Grandma’s Waldorf Salad with Shredded Chicken

Combine quinoa with 1 cup water and ½ teaspoon of salt in a pot. Bring to a boil then reduce to a gentle simmer and cover. Cook for 18 minutes then fluff and turn off heat. Let it sit until you’re ready.

If you’re starting with raw chicken, cook it. Either place in a small pot and cover with water and simmer until it’s cooked through - OR place in a sauté pan and sear on both sides until it’s cooked through. Shred.

If using leftover chicken - dice or shred it.

In a small bowl, stir together the mayo, sour cream, and buttermilk. Zest in the lemon, then add the juice. Add a pinch of salt and pepper. Stir in the honey. Put the dressing in the fridge.

Wash and drip/shake dry the kale leaves. Slice off the thickest lower stems. Stack a few leaves together and slice them into strips about ⅓” thick. Place in a large bowl.

Add 1 teaspoon olive oil and ½ teaspoon of salt. Massage the kale with your fingertips until it’s darker green and reduced by about half in volume. Set aside.

Dice the apple into ½” pieces. Dice the celery. Slice the grapes in ½. Coarsely chop the parley. Add all to the kale. Add the raisins and toss.

Slice baguette on an angle. Brush with a bit of olive oil and a pinch of salt. Place in a sauté pan over high heat until they’re toasty and golden brown. Remove and add the walnuts to the pan and toast them for 1 - 2 minutes until fragrant; chop.

Whisk the cold dressing and pour it over the salad to taste. Toss as you go to get the right amount. Add in the walnuts.

You can either toss the chicken and the quinoa in and make 1 fully mixed up salad, or serve the salad with chicken on top and a little scoop of quinoa. Add crispy bread on the side.