Waldorf Chicken Salad
The origins of the nut and apple Waldorf salad began at the Waldorf-Astoria Hotel in New York City in 1896. Since then, it has remained a classic and has influenced many variations and twists on the original. By adding chicken and grapes to the salad, you can create an element of heartiness to this dish that makes it perfect for lunches all week. Among taste tests of multiple chicken salad dishes, this 20-minute recipe ranked the highest.
Makes 6 servings
Ingredients
1/2 cup chopped walnuts
3 cups chopped cooked chicken
1 cup seedless red grapes, halved
1 large Gala apple, diced
1 cup diced celery
1/2 cup mayonnaise
1/2 cup honey mustard
Salt and pepper to taste
Preparation
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.
Southern Living
July 2010
