Salad
Contemporary Waldorf Salad

This recipe was featured on "You're the Chef" episode #302. Buy this episode from WVIA.

Yield: about three quarts of salad

Ingredients:

Step 1
1 lb.	boneless, skinless chicken breasts
1/4 c.	real maple syrup
1/4 c.	orange juice
1/4 c.	balsamic vinegar
1/4 c.	salad oil
1/2 tsp.	salt
1/4 tsp.	ground black pepper
Step 2
1 each	ripe pear (Bosc or Anjou), cored, medium dice
1 each	Red Delicious apple, cored, medium dice
1/4 c.	walnuts, shelled, chopped
1/4 c.	celery, washed and trimmed, medium dice
1/4 c.	daikon radish, peeled, medium dice
1/4 c.	red bell pepper, medium dice
1/4 c.	dried blueberries or currants
1/2 c.	walnut oil
1/4 c.	maple syrup
1/4 c.	chopped fresh herbs (chives, tarragon, parsley, marjoram)
1/4 c.	balsamic vinegar
to taste	salt
to taste	pepper
Step 3
1/2 head	red leaf lettuce, cored, trimmed, washed, and crisped

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Step 1 procedure:
Marinate the chicken breast in the next 6 ingredients (syrup, orange juice, oil, vinegar, salt and pepper) for about 1 hour. Heat a medium sauté pan over high heat and sear the chicken on both sides for about 1 minute until it is well-browned. Lower the heat to medium and continue cooking for about 3 minutes on each side until the chicken is completely cooked in the center.

The chicken can be chilled and used later, or removed from the sauté pan onto a dinner plate to be held briefly before dinner.

Step 2 procedure:
Just before dinner, combine the fruit, nuts, vegetables and dried fruit with the walnut oil, vinegar, syrup, fresh herbs and salt and pepper.

Step 3 procedure:
Place the leaf lettuce on dinner plates. Top with the vegetable and fruit mixture. Cut the chicken into strips or medium dice, and place the chicken on top of the vegetable and fruit mixture. Serve immediately.

This salad can be made up to 4 hours ahead and stored refrigerated until service. The chicken for the dish can also be grilled or baked instead of sautéed.