WALDORF SALADServes 4
You could use other apples in this recipe, such as Red
Delicious or Granny Smith, but the McIntosh with its
characteristic crispness, juiciness, and mildly tart flavor
works particularly well in this recipe. You can tell a
McIntosh by its two-toned red and green skin.
1 quart chicken broth
4 roaster boneless thigh cutlets
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup vegetable oil
2 tablespoons minced, fresh parsley
Salt and ground pepper to taste
1/2 cup celery, thinly sliced
1 to 2 McIntosh apples, unpeeled in 1/2-inch cubes (about 1
cup)
1/2 cup walnut halves
1 head Bibb or Boston lettuce
In a 2 quart saucepan over medium heat, bring chicken broth
to a boil. Add chicken and simmer over low heat for 30
minutes, uncovered. Drain thighs and cut into bite-size
pieces. Reserve broth for other use. In a mixing bowl
blend together lemon, mustard, oil, parsley, and salt and
pepper. Toss warm chicken with sauce and allow to cool.
Toss with remaining ingredients and serve on beds of Bibb
or Boston lettuce.
DRUMSTICKS WITH HERB SAUCEServes 2
When serving this recipe, take a tip from Bev Cox, a woman
who not only is responsible for many of my favorite Perdue
recipes over the years, but who is also famous for being