Made this last night and it was really good. The way my mom did a Waldorf Chicken Salad was with mayonnaise. We also added peas, which I did.
3 Tbsp. (45 mL) minced shallots
3 Tbsp. (45 mL) freshly squeezed lemon juice
1½ Tbsp. (22.5 mL) freshly squeezed orange juice
½ tsp. (2.5 mL) kosher salt
2 tsp. (10 mL) Dijon mustard
4 Tbsp. (60 mL) walnut oil
3 Tbsp. (45 mL) vegetable oil
½ tsp. (2.5 mL) minced fresh rosemary
2 large chicken breasts, cooked, skinned and shredded (see Cook's Tip)
2 Tbsp. (30 mL) golden raisins (omitted)
24 prunes, cut in quarters (omitted)
2/3 cup diced celery
1 Granny Smith apple, peeled, cored and diced
½ cup (120 mL) walnut halves, coarsely broken
kosher salt and freshly ground black pepper to taste
1½ Tbsp. (22.5 mL) minced fresh chives
2 Tbsp. (30 mL) minced Italian parsley
For the Vinaigrette
In a small bowl, whisk together the shallots, lemon and orange juice, and kosher salt. Let sit for 10 minutes. Whisk in the mustard and then both oils. Add the rosemary, whisk once more, and set aside.
For the Salad
Put the shredded chicken, raisins, prunes, celery, apple, and walnuts in a serving bowl. Toss with the vinaigrette, season with salt and pepper, and sprinkle with chives and parsley.
Lightly spray your knife with vegetable oil to prevent prunes from adhering to the knife as you slice. Alternatively, spray clean kitchen scissors with vegetable oil and cut the prunes in pieces.
Take the skin off the chicken and use your hands to pull the meat away from the bone in large strands. This will be easier to do if the chicken is slightly warm or at room temperature.
Recipe adapted from ACE Bakery