Chicken Waldorf Salad With Flaxseed Oil Dressing Recipe

Ingredients

1/2 cup walnuts

2 tablespoons olive oil

2 tablespoons flaxseed oil

3 tablespoons cider vinegar

1 teaspoon honey

Coarse salt and pepper, to taste

2 Granny Smith apples (1 pound total), cored and cut into 1/4-inch wedges

1/2 cup dried cranberries

2 stalks celery, thinly sliced

1/2 small red onion, finely chopped

3 cups thickly shredded (12 ounces) skinless rotisserie chicken (from a small rotisserie chicken)

Preheat oven to 350 degrees. Toast walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside.

In a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and 2 tablespoons water; season to taste with salt and pepper.

Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates; top with walnuts.