'Ina adds roast chicken and a light vinaigrette to her delicious twist on the classic Waldorf salad! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3yL4QHV Subscribe to Food Network ▶ http://foodtv.com/YouTube  Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.  Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!  Chicken And Spinach Waldorf Salad RECIPE COURTESY OF INA GARTEN Level: Intermediate Total: 1 hr 10 min (includes cooling time) Active: 25 min Yield: 6 servings  Ingredients  1 1/2 pounds bone-in, skin-on chicken breasts (2 large) Good olive oil Kosher salt and freshly ground black pepper 1/2 pound thick-cut bacon 1/4 cup whole roasted salted Marcona almonds 1/4 cup whole roasted salted cashews 1/4 cup walnut halves 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoons liquid honey 4 cups baby frisee, washed, spun dry, and sliced into 1 1/2-inch pieces 4 cups kale, ribs removed, washed, spun dry, stacked and thinly sliced 4 ounces baby spinach, washed and spun dry 1/2 cup golden raisins 6 ounces extra-sharp Cheddar, grated 1 crisp red apple, unpeeled 4 soft-boiled eggs, large-diced  Directions  Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.  Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.  Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.  In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.  In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.  Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork  #InaGarten #BarefootContessa #FoodNetwork #ChickenAndSpinachWaldorfSalad  Ina Garten\'s Chicken and Spinach Waldorf Salad | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=Xl1iqxFmVIM' 

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