Oregon Chicken Waldorf Salad

Oregon is the US leader in hazelnut production.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  cubed  cooked chicken breasts
• 2  gravenstein apples, unpeeled, cored, and cut into bite-sized pieces
• 1⁄2 cup  chopped celery
• 1⁄2 cup  diced red onion
• 1⁄4 cup dried cranberries
• 1⁄4 cup  chopped toasted oregon hazelnuts
•  butter lettuce, for lining plates

• Honey-Lemon Mayonnaise

• 1⁄2 cup mayonnaise
• 2  tablespoons fresh lemon juice
• 1  tablespoon honey
• 1  teaspoon white wine vinegar
• 1⁄4 teaspoon salt

Directions

1. Make the mayonnaise: in a small bowl, whisk together all the ingredients; cover and refrigerate until ready to use.
2. Make the salad: in a big bowl, combine the chicken, apples, celery, onion, cranberries, and hazelnuts; toss with the dressing to coat.
3. Cover and refrigerate for several hours to allow the flavors to blend.
4. To serve: divide the chicken mixture evenly among 4 lettuce-lined plates.