by Chef Ryan Douglas
Executive Chef/Catering Manager
Riverside Unified School District
Nutritional Services
(used with permission)
2 cups romaine lettuce, chopped
1 cup green cabbage, shredded
2 chicken breasts, cooked and diced
1/2 cup dried cherries
1 apple, diced
1/2 cup walnuts, chopped
1 cup white cheddar cheese, shredded
1/4 cup balsamic vinaigrette
Toss together all the ingredients in a large bowl. Refrigerate any leftovers. Serves 4.
Thousands of Chef Ryan’s adaptation of the classic Waldorf salad go out to students and faculty members across the Riverside Schools in shaker cups daily with the dressing served on the side.
