Warm Chicken-Cherry Waldorf in Romaine

Total Time:
20 min
20 min

4 servings

  • 1 1/4 pounds boneless, skinless chicken breast
  • 1 cup sweetened dried cherries or cranberries
  • 2 Granny Smith apples, cored and chopped
  • 1 bulb fennel, trimmed and chopped
  • 1/2 cup walnut piece
  • 2 tablespoons chopped fresh chives
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon finely grated lemon zest
  • Salt and freshly ground black pepper to taste
  • 4 leaves romaine lettuce
  • Place the chicken in a large saucepan and pour over enough water to cover. Set over high heat and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked through, about 8 minutes.

  • Drain and, when cool enough to handle, cut the chicken into 1-inch pieces. Transfer the still warm chicken to a large bowl and add the cherries, apples, fennel, walnuts, and chives. Toss to combine.

  • In a small bowl, whisk together the mayonnaise, lemon juice, mustard, and lemon zest. Add to the chicken mixture and stir to coat. Season with salt and pepper.

  • Arrange the lettuce leaves on a serving platter or individual plates. Spoon the chicken mixture evenly into the lettuce leaves and serve. If serving chilled, you can make the chicken mixture up to 2 days in advance and store in a sealable container in the refrigerator.

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