| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds bone-in, skin-on chicken breasts (2 large)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 pound thick-cut bacon
- 1/4 cup whole roasted salted Marcona almonds
- 1/4 cup whole roasted salted cashews
- 1/4 cup walnut halves
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons liquid honey
- 4 cups baby frisee, washed, spun dry, and sliced into 1 1/2-inch pieces
- 4 cups kale, ribs removed, washed, spun dry, stacked and thinly sliced
- 4 ounces baby spinach, washed and spun dry
- 1/2 cup golden raisins
- 6 ounces extra-sharp Cheddar, grated
- 1 crisp red apple, unpeeled
- 4 soft-boiled eggs, large-diced
Instructions
- Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
- Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
- Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
- In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
- In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 712 |
| Total Fat | 50 g |
| Saturated Fat | 16 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 44 g |
| Cholesterol | 232 mg |
| Sodium | 755 mg |
Reviews
Really good! Used rotisserie chicken and a little more homey in the dressing.
My husband and I love this recipe! We have been bringing this to work for the best lunches! Filling and light, and oh so delish! Thanks Ina!
Delicious and filling! Perfect for a make ahead meal.
This is for Piegirl: just watched this episode and here’s the recipe for the soft boiled eggs. 4 large eggs, place in water until boil. Remove from heat for 4 min., then place in cold water for 2 mins.
I adore Ina and most of her recipes. This one for me, however, wasn’t a hit. I didn’t care for the odd combinations of ingredients and I make different salad dressings daily from scratch and this was nothing special. My husband and I ate it, but I wouldn’t make it again. I prefer my other Waldorf salads over this one.
Always a winner with an Ina Garten recipe! Family and friends think “I’m” a great cook! I get it all from Ina!!
5 out of 5 stars! A win for myself, my husband and two teens who don’t usually love their salads. We’ll be having this every week. Thanks, Ina!
Ina is usually 5 stars every time with me. The salad was delicious, and the only reason I give 4 stars is because I wouldn’t have known how to soft boil an egg if I hadn’t seen her make this on her show. The process should be included in the recipe, just like toasting the nuts or how she does the bacon. But again, the salad is super tasty!
Dressing so tasty and easy. Excellent salad with many variations possible. Another winner Ina!