Ina adds roast chicken and a light vinaigrette to her scrumptious twist on the traditional Waldorf salad!
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Chicken And Spinach Waldorf Salad
DISH COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 minutes (consists of cooling time).
Active: 25 min.
Yield: 6 servings.

Active ingredients.

1 1/2 pounds bone-in, skin-on chicken breasts (2 big).
Excellent 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 entire roasted salted cashews.
1/4 cup walnut halves.
3 tablespoons apple cider vinegar.
1 tablespoon Dijon mustard.
2 teaspoons liquid honey.
4 cups infant frisee, washed, spun dry, and sliced into 1 1/2- inch pieces.
4 cups kale, ribs removed, cleaned, spun dry, stacked and very finely sliced.
4 ounces baby spinach, cleaned 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.

Directions.

Preheat the oven to 350 degrees. Organize 3 racks equally spaced in the oven.

Place the chicken, skin side up, on a sheet pan. Rub with olive oil, spray with salt and pepper, and roast on the leading rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Reserve 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 2nd sheet pan and roast listed below the chicken on the 2nd oven rack for 20 to 30 minutes, till browned. Eliminate to a plate lined with paper towels to cool. Cut in large dice. On a 3rd sheet pan, integrate the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing when, until gently browned. Set aside to cool.

In a medium bowl or 2-cup determining cup, blend together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and reserved.

In a big serving bowl, integrate the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and include it. Pour the dressing over the salad and toss carefully. Put the eggs on top, toss lightly, and serve.

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Ina Garten's Chicken and Spinach Waldorf Salad|Barefoot Contessa|Food Network.