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Waldorf Style Chicken Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 2 cups Red Verjus (unsweetened and unfermented grape juice or use chicken broth)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon minced fresh ginger
  • 12 boneless skinless chicken thighs
  • 1/2 cup unsweetened apple juice
  • 1 tablespoon coconut aminos or use soy sauce
  • 1/2 tablespoon apple cider vinegar
  • 2 medium green apples cored and sliced
  • 6 cups Watercress trimmed and washed
  • 1 cup whole almonds


  • DO AHEAD TIP: Marinate the chicken, see recipe.
  • In a large mixing bowl, whisk together first 6 ingredients (verjus through ginger). To the same bowl add chicken. Place bowl in refrigerator and marinate at least 6 hours or overnight.
  • Remove chicken from marinade. On a grill or a grill pan, prepare a medium-hot fire. Place chicken on
  • grill and allow to cook for 7 minutes, turn chicken over and cook 2 to 3 minutes more, or until fully cooked. Remove chicken from grill and keep warm.
  • In a mixing bowl, whisk together apple juice, coconut aminos, and vinegar. To the same bowl add remaining ingredients (apples through almonds) and toss again to coat ingredients in dressing. Portion 2 thighs per serving with an equal amount of apples and dressed salad. Spoon remaining dressing over chicken and greens.


Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:
Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
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