A lighter take on the classic Waldorf Salad served in lettuce leaves so you can eat them with your hands instead of a fork!
2tablespoonsextra-virgin olive oil
2tablespoonsapple cider vinegar
1tablespoonplus 1 teaspoon honey
Pinchof freshly ground black pepper
2cupschopped(¼-inch pieces cooked skinless boneless chicken breast (about 12 ounces))
2celery stalks(thinly sliced on the bias)
¼cupchopped fresh parsley leaves
1cupfinely shredded red cabbage
1large pear(halved, cored, and sliced into ¼-inch pieces (I like Bosc or Anjou pears))
3ouncesGorgonzola cheese(crumbled (¾ cup))
8butter lettuce leaves
In a large bowl, whisk together the oil, vinegar, honey, salt, and pepper. Add the chicken, celery, parsley, cabbage, pear, and Gorgonzola, and toss well to coat all ingredients in the dressing. Cover the bowl and refrigerate for 30 minutes.
To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce cups.