Smoked Chicken Waldorf Salad – Greater Kennebunks Restaurant Week Kickoff

Chefs/Owners Brian O'Hea & Shanna Horner O'Hea of Academe and The kennebunk Inn with their signature Lobster Pot PieChefs Brian & Shanna O’Hea of Academe at The Kennebunk Inn will be kicking off the 2013 Greater Kennebunks Restaurant Week on Saturday, September 21st with a cooking demonstration at the Kennebunk Farmers’ Market. The demonstration begins at 9:15 AM and will run for approximately one hour. The O’Heas will be preparing Chicken Waldorf Salad, which is one of the appetizer choices on Academe’s 2013 Restaurant Week menu.

The Kennebunk Farmers’ Market is held each week in the field next to the Inn, just off Main Street. The Farmers’ Market is open from 8:00 AM until 1:00 PM from early May through late November. Learn more about the Kennebunk Farmers’ Market at http://www.kennebunkfarmersmarket.org/

We’d love to have you join us for the 2013 Greater Kennebunks Restaurant Week. Take a peek at our specially priced three course tasting menu.

Photo Credit: Laura Dolce, York County Coast Star


Smoked Chicken Waldorf Salad - Greater Kennebunks Restaurant Week Kickoff
The smokiness of the chicken and the creaminess of the dressing combine with the flavors and textures of the grapes, raisins, walnuts, and celery for a memorable start to any meal.
Author:
Cuisine: American
Recipe type: Appetizer/Salad
Serves: 6
Ingredients
Master Ingredients List - Smoked Chicken Waldorf Salad
  • 4 Each - Skinless & Boneless Chicken Breast, smoked, cubed
  • 2 Spears - Celery, small dice
  • 2 Spears - Celery, pickled
  • ¼ Cup - Raisins
  • 1 Cup - Red Grapes, sliced
  • ½ Cup - Walnuts, toasted
  • 1 Each - Celeriac, peeled & thinly sliced
  • 1 Cup - Honey Blue Cheese Dressing
Smoked Chicken
  • ½ cup - Chips, Olivewood or Fruitwood preferred
  • 4 Each - Skinless & Boneless Chicken Breast
Pickled Celery
  • 6 Spears - Celery, cut in thin strips
  • ½ Cup - Rice Wine Vinegar
  • 1 Cup - Water, hot
  • 6 Tablespoons - Sugar
  • 1½ Teaspoon - Kosher Salt
Honey Blue Cheese Dressing
  • 6 Ounces - Blue Cheese Crumbles
  • ½ Cup - Mayonnaise
  • ½ Cup - Sour Cream
  • 1 Teaspoon - Lemon Juice
  • 1 Teaspoon - Worcestershire Sauce
  • ¼ Cup - Lemon Honey, warmed
  • 1 Teaspoon - Kosher Salt
  • ¼ Teaspoon - White Pepper
  • 2 Dashes - Sriacha Chili Sauce
Celeriac Chips
  • 1 each - Celeriac, peeled and sliced
Instructions
Method - Smoked Chicken
  1. Place smoking chips in smoking pan and light to generate smoke, place rack and cover on top. Once smoke has begun place chicken breasts on rack, and cover and let smoke for 5-7 minutes on each side
  2. Finish cooking chicken in 350 degree oven for 6-8 minutes or until cooked all the way through
Method - Pickled Celery
  1. Combine vinegar, sugar and salt in mixing bowl
  2. Add hot water to dissolve to sugar and salt
  3. Add trimmed celery to pickling liquid for at least 24 hours
  4. Pickled celery will keep for six weeks in refrigerator
Method - Honey Blue Cheese Dressing
  1. Combine mayonnaise, sour cream, and blue cheese in mixing bowl
  2. Add lemon juice, Worcestershire sauce, warmed honey, salt, pepper and sriracha and check seasoning
  3. Refrigerate and reserve
Method - Celeriac Chips
  1. Slice celeriac into ⅛ inch chips
  2. Fry in 350 degree oil until golden and crisp
  3. Season with salt and pepper
Plate Method
  1. Add cooled cubed chicken with toasted walnuts, raisins, sliced grapes, diced celery and honey blue cheese dressing
  2. Mix until nicely coated, adjust seasoning as needed
  3. Garnish with pickled celery and celeriac chips

Learn more about the
2013 Greater Kennebunks Restaurant Week
Tasting Menu at Academe in The Kennebunk Inn

About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.