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Healthy Recipes: Vidalia Chicken Salad 5-5-08
Tell the truth: Haven’t you imagined customers grabbing up packages of the
peanut butter cookies you bake – the one your friends say are the best ever? Has
no one ever insisted that the vinaigrette dressing you make is so special that
you should be bottling it?
After I had the good fortune to develop, commercially produce and market a line
of sauces to gourmet food stores and supermarkets in the 1980s, I discovered
just how many other people share this desire. In fact, many culinary schools and
adult education programs offer courses specifically focused on how to help you
realize this dream.
I was even involved in helping another’s dream business get on its feet. This
gentleman was so persistent and determined that I couldn’t resist offering my
services as a consultant and help him bottle and market his 50-year-old family
recipe for Vidalia onion salad dressing,
At trade shows, where we both promoted our products, I watched him talk with
vendors, wearing a denim shirt, red suspenders and baggy trousers. He was more
passionate selling $12.00 cases of salad dressing than he was in his day job,
working in real estate and handling homes that cost ten thousand times more. It
was inspiring.
It wasn’t long before I met Aunt Lulamae – who had created the family recipe
–and her husband Cliff. In the fields on their farm in Vidalia, Georgia, I
helped pull their onions out of the dense soil. I ate more than a few while
standing out in the sizzling white sun, enjoying their apple-like crispness as
sugar-sweet juice dripped down my chin.
Eating impeccable Vidalias at the farm started my love affair with all sweet
onions, now available year-round in grocery stores nationwide. This Waldorf
salad is a perfect example. When the onions are really fresh, consider including
even more than the recipe calls for.
Vidalia Chicken Salad
1/3 cup walnuts
2 cups (8 ounces) roasted chicken breast, diced into 1 inch pieces
1 large Gala apple, cored and diced into 3/4 inch pieces
1/2 cup Vidalia onion, diced into 3/4 inch pieces
1/2 cup raisins
3 Tbsp. reduced-fat (2%) Greek yogurt
1 Tbsp. reduced fat mayonnaise
1 Tbsp. lemon juice
1/2 tsp. salt, or to taste
1/8 tsp. ground pepper
8 leaves red-leaf lettuce
Preheat oven to 350 degrees. Spread walnuts in one layer on a baking sheet and
toast in oven until fragrant, 8 to 10 minutes, stirring once after 5 minutes.
Set nuts aside to cool.
In a mixing bowl, combine chicken, apple, onion and raisins, separating layers
of onion. Coarsely chop walnuts and add to other ingredients.
In a small bowl, whisk together yogurt, mayonnaise, lemon juice, salt and pepper
until combined. Add dressing to salad and mix with a fork until the salad is
evenly coated.
Line each of four salad plates with 2 lettuce leaves. Mound one-fourth of salad
on each plate. Serve immediately.
Makes 4 servings.
Per serving: 260 calories, 10 g total fat (1.5 g saturated fat), 25 g
carbohydrates, 21 g protein,
3 g dietary fiber, 380 mg sodium.
“ Something Different” is written by Dana Jacobi, author of 12 Best Foods
Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a
Healthy Weight and a Healthy Life.