Chicken Waldorf “Pasta” Salad

Our twist on the classic Waldorf salad delivers sweet crunch from apple “noodles”and plenty of tanginess from cider vinaigrette

Ingredients

• 2 Gala apples
• 2 cups sliced celery
• 2 cups chopped rotisserie or leftover cooked chicken
• ½ cup coarsely chopped toasted pecans or walnuts
• 6 Tbs. light apple cider dressing, like Ken’s

Instructions

1. Fit mandoline with wide julienne blade. Using mandoline, cut each apple into short “noodles,” discarding cores. Transfer apples to large bowl.
2. Add celery, chicken and pecans to apples. Add dressing; toss until well-coated. Season to taste with salt and pepper. Garnish with parsley, if desired. Can be kept fresh in refrigerator up to 4 hrs.