Happy Friday, everyone! By the time you read this, I'll be back in North Carolina. Not to stay, don't worry. My sister is graduating from college today, so I'm back in Raleigh for the festivities.
Katie (who is 7 years younger than me) is graduating with a degree in Urban Planning, and she's also going to grad school for an MBA.
I thought I had mentioned that our aunt used to buy us matching outfits when we were younger, but when I went back and looked, it turns out I never mentioned it in my posts.
But it happened.
Oh yes. It happened.
My favorite part of that last picture is my white. . .sweat socks?. . .pulled halfway up my calves. You can't see them, but I'm wearing those with little white sandals. Because why wouldn't I be?
So now Katie's going on to be a productive member of society, and I'm feeling super, super old.
This recipe is for Chicken Waldorf Salad, which sounds like something old people would eat. To be completely honest, I'm not sure how I feel about this salad, but that may have something to do with the fact that I used canned chicken instead of chicken off a rotisserie. I don't know.
The salad recipe came from Bon Appetit, in their Readers' Favorite Restaurant Recipes column, and it is apparently from a restaurant that, before it closed, was in Scottsdale, AZ, called Crew.
Give it a shot and tell me me what you think!
Chicken Waldorf Salad
From Bon Appetit -- December 2007
1 cup pineapple juice
1 cup apple juice
2 Tbsp. honey
2 Tbsp. Dijon mustard
1/2 tsp. turmeric
1/2 cup olive oil
Salt and pepper
2 cans chicken
1 1/2 cups diced, cored Granny Smith Apples
1 1/2 cups halved seedless red grapes
1 cup chopped celery
1/4 cup diced red onion
1/2 cup walnuts
1 bag salad mix
To make the dressing:
Put pineapple and apple juice into a medium saucepan. Boil until the mixture is reduced to 2/3 cup, about 10 minutes. Cool completely.
Whisk mayo, honey, mustard, and turmeric in a medium mixing bowl. Whisk in the juice mixture, and then the oil. Add salt and pepper to taste.
To make the salad:
Mix chicken, apples, grapes, celery, onion, and walnuts in a large bowl. Add the dressing; toss to coat.
Add the lettuce. Toss again to coat.