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:
Recipe type: Appetizer/Salad
Cuisine: American
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
Recipe by The Kennebunk Inn at https://www.thekennebunkinn.com/greater-kennebunks-restaurant-week-kickoff-2013-2/