Waldorf Chicken Salad with Cornbread Croutons

Cooking Steps

1. 

   Prepare Ingredients

   Halve romaine lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Halve grapes. Thinly slice celery. Thinly slice chives. Roughly chop tarragon leaves, discarding stems. Place walnuts in a medium pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer to a plate, reserving pan for the next step, and set aside to cool.

2. 

   Toast Cornbread Croutons

   Cut cornbread into ½-inch cubes. Return pan from walnuts to medium heat with 1 tablespoon olive oil. When oil is shimmering, add tarragon and cornbread and cook, stirring occasionally, until bread is toasted and fragrant, about 5 minutes. Season with ⅛ teaspoon salt and pepper as desired, then transfer to a bowl and set aside. Wipe pan clean and reserve for cooking chicken.

3. 

   Cook Chicken

   Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Place pan from cornbread over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest for about 5 minutes.

4. 

   Make Salad Dressing

   While chicken rests, in a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, ½ teaspoon salt, and pepper as desired. Stir in chives to combine.

5. 

   Toss Salad

   Slice off rounded sides of apple, discarding core, and cut into ½-inch cubes, then add to bowl with dressing. Add romaine, grapes, celery, and toasted walnuts. When chicken is cool enough to handle, cut into ½-inch pieces, add to bowl with salad, and toss to combine.

6. 

   Plate Waldorf Chicken Salad

   Divide salad between serving plates and scatter over cornbread croutons. Dig in!