Waldorf Salad w Ranch Dressing





15 min


45 min


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Waldorf Salad w Ranch Dressing

  • 2 Organic chicken breats - cooled and shredded
  • 2 celery sticks - chopped
  • 1 avocado - sliced
  • 1/2 cup walnuts
  • 1 lebanese cucumber - chopped
  • 1/4 bunch fresh dill - chopped
  • 1/4 cup pepitas
  • handful baby endive
  • 1 granny apple - sliced
  • 3 tbs ranch dressing
  • .......................................................................
  • 1 ripe avocado
  • 3 tbs olive oil
  • 2 tbs coconut cream
  • 1 tbs apple cider vinegar
  • 1/4 bunch fresh parsley
  • 1 tsp dijon mustard
  • sea salt
  • black pepper

The Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896 at the Waldorf-Astoria hotel in New York City.   Oscar Tschirky, who was the Waldorf’s maître d’hôtel, and developed or inspired many of its signature dishes, is widely credited with creating the recipe.

120 years later the salad is recognised the world over and is a staple on hotel menus.  The Real Food Instinct has recreated this classic salad, with some tweaks.  We have taken out the grapes and add some deliciously rich and fatty ranch dressing made with avocado and coconut cream as well as fresh herbs to give it freshness.  The dressing is the hero of the dish in many ways and can be used in many salads…it’s great for using up ripe avocadoes.

Happy cooking!


Here’s how it rolled:

• Throw all the ingredients into a large mixing bowl (bake chicken breasts on 180C for 40 mins – allow to cool)
• Add 3-4 tbs of ranch dressing (blend all the ingredients for the dressing in a blender until smoothie)
• Lightly toss
• Season


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