By Angela McGowan
Simple, classic, and easy enough for a busy weeknight meal. This elegant salad was first created at the Waldorf-Astoria Hotel, by Oscar Tschirky, in New York City in the 1890’s. It has since become a chicken salad staple at many restaurants, family picnics and other get-togethers. This is my husband’s favorite chicken salad. Eat it as a salad, in a sandwich or a wrap. It is very versatile. Its also prefect to take to a spring or summer picnic. To make this salad more healthy, replace the mayonnaise with plain greek yogurt.
Yield: Serves 4
Waldorf Chicken Salad
Ingredients:
- 4 boneless skinless chicken breasts
- 4 ribs of celery, diced
- 1 apple, diced
- 1 cup grapes, diced
- the juice of 1 lemon
- 1/4 cup chopped walnuts
- 1 tablespoon fresh thyme (optional)
- 1/2-3/4 cup mayonnaise, or plain greek yogurt
- kosher salt
- pepper
- olive oil
Directions:
- Salt and pepper chicken. Preheat skillet. Drizzle with olive oil. Brown chicken on each side and cook until done.
- Combine all other ingredients except mayonnaise in a large bowl. Let chicken cool and chop. Add to salad bowl. Add desired amount of mayonnaise.
- Refrigerate until ready to serve.
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