Chicken Waldorf Salad with Flaxseed-Oil Dressing
This salad is the perfect light lunch! The dressing is made with Flaxseed oil which is high in omega 3 fatty acids and is excellent for your heart. The rich and nutty tastes goes very well with the tart, sweet flavors of apples and cranberries. You can incorporate your own home-made flaxseed oil as well as home-made cranberries!
Shelf life: Eat immediately
Time: 25 minutes
Equipment: Oilpresso, Oven, Dehydrator
- 60 grams walnuts
- 50 grams dehydrated\ cranberries
- 2 Granny Smith apples, cored and cut into smaller wedges
- 2 tbsp of olive oil
- 2 tbsp of flaxseed oil
- 3 tbsp of apple cider vinegar
- 1 tsp honey
- Coarse (sea) salt & pepper to taste
- 2 stalks of celery, thinly sliced
- ½ small red onin, finely chopped
- 300 grams of shredded chicken
- 2tbsp water
- Preheat the oven to 180 degrees Celsius and toast the walnuts for about 8-10 minutes until crispy and fragrant. When cooled off, chop them roughly and set aside.
- In a bowl together flaxseed oil, olive oil, vinegar, honey and 2 tablespoons of water, season with salt and pepper to taste.
- Add apples, dried cranberries, celery, onion and chicken. Toss to combine and divide among 4 plates. Enjoy!
Cold pressed Flaxseed Oil:
- If you don’t have oil at hand, cold press flaxseed into oil with the Oilpresso. Cold pressed oil keeps well in dark tinted containers, out of sunlight in cool and dry places for up to two weeks.
Homemade dried cranberries (craisins):
- Wash your fresh cranberries and boil them for 10 minutes until most are popped/split open. Drain them, gently tap them dry with a towel getting rid of as much as moisture as possible.
- Stir cranberries into a syrup mixture of 1 part sugar and 2 parts water. You can skip this but your cranberries will then be sour and not sweet and tart.
- Place a sheet of aluminum foil on the bottom of your dehydrator to catch any drips for the cranberries. (Not necessary for D5 dehydrator)
- Place the cranberries on the dehydrator trays and leave about 1,2 cm space in between them. Split any unopened cranberries.
- Set the dehydrator to 65 degrees Celcius for 30 minutes, after which you let dry for 8 – 14 hours at 57 degrees Celcius.
- Let the cranberries cool off for 20 to 30 minutes before tearing one open to see if there is still moisture. If properly dried there should be no moisture coming out, if there is any moisture, continue drying for another 2 to 3 hours.