Active Time

　　25 min

　　Total Time

　　25 min

　　Although this main-course salad sounds suspiciously Waldorfesque—it includes walnuts, celery, and apple—the fresh vinaigrette gives it a modern flair that sets it apart from its mayonnaise-dressed muse.

　　

Ingredients

Makes 2 servings

　　2 skinless boneless chicken breast halves (about 1 pound)

　　2 tablespoons fresh lemon juice

　　1 1/2 teaspoons mild honey

　　2 tablespoons finely chopped shallot

　　5 tablespoons olive oil

　　1/3 cup finely diced Granny Smith apple

　　1 small head Boston or Bibb lettuce (1/4 pound), leaves separated and left whole

　　1 cup seedless red grapes, halved if desired

　　1/2 cup walnuts (4 ounces), toasted

　　1 celery rib, thinly sliced

　　

Step 1

Bring 2 inches of water with 2 teaspoons salt to a boil in a 2-quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12 to 14 minutes.

　　

Step 2

While chicken poaches, whisk together lemon juice, honey, and 1/2 teaspoon salt in a bowl until honey and salt have dissolved. Whisk in shallot and oil, then whisk in apple.

　　

Step 3

Divide lettuce, grapes, walnuts, and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.