Chicken Waldorf Salad
- Yield 4 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Chicken Waldorf Salad sits in the Salads section of Regbie. The card serves 4 servings. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 medium Gala, Fuji, or Honeycrisp apple, cored, and cut into ½-inch dice
- 2 tablespoons lemon juice
- ½ cup Paleo Mayonnaise
- 1 teaspoon Dijon mustard
- 3 cups cooked and diced chicken breast or thighs
- ½ cup halved red seedless grapes
- 1 medium celery stalk, thinly sliced
- 2 tablespoons minced fresh tarragon, chives, chervil, or Italian parsley
- Freshly ground black pepper
- Diamond Crystal kosher salt
- 1 head butter lettuce or romaine lettuce
- ½ cup walnuts, toasted (Only got raw nuts? Roast them in a 350°F oven for 5 to 10 minutes or until aromatic, shaking the pan at the halfway point.)
Method
In a small bowl, combine the diced apples and lemon juice. Turn well.
In a large bowl, dump in the mayonnaise and mustard and whisk until uniform.
Tip in the cubed chicken, acidulated apples, grapes, celery, and tarragon to the large bowl. Use a spatula to mix everything together. Taste for seasoning and add salt and pepper to taste.
Plate on a bed of lettuce. Top with toasted walnuts right before serving.
Kitchen notes
- You can make this salad up to two days in advance and store it its the fridge, but don’t add the toasted walnuts until you’re ready to serve it.
