Chicken Waldorf Salad Recipes

WALDORF CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 400 degrees F.
• Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour.
• Allow to cool. With two forks, shred all the meat off the bone.
• In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well.
• To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.

CHICKEN WALDORF SALAD

Steps:

• In a bowl, combine the mayonnaise, lemon juice, salt and pepper.
• Add the chicken, apples, grapes and celery.
• Toss to coat.
• Cover and chill.
• Sprinkle with walnuts just before serving.

SIMPLY THE BEST CHICKEN WALDORF SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread chopped walnuts onto a baking sheet.
• Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
• Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

CHICKEN WALDORF SALAD

Steps:

• Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
• Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
• In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

CHICKEN WALDORF SALAD

Steps:

• Grill chicken: See notes in post above for how to grill the chicken if you haven't done so already. Let cool, chop chicken into chunks and measure out two cups.
• Mix together: Add chicken, diced apple, celery, onion and walnuts in a large bowl. In a small bowl whisk together the mayonnaise, yogurt, lemon juice and mustard until combined.
• Toss with dressing: Add dressing to the bowl with the chicken mixture and toss until everything is well combined. Top with fresh thyme, if using.
• Serve: Serve salad as is, in a wrap, sandwich or as a topping for salad.
• Store: Store leftovers in an airtight container for 3-5 days in the refrigerator. Unfortunately chicken salad doesn't freeze well so if you meal prep this salad plan to eat it within 3-5 days of making!

CHICKEN WALDORF SALAD RECIPE

Steps:

• In a large bowl, toss together the chicken, grapes, apple, walnuts and celery. Set aside.
• In a small bowl, whisk together the mayonnaise, yogurt, lemon zest, lemon juice, salt, pepper, parsley and chives until smooth.
• Pour the dressing over the salad ingredients and toss to combine.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

CHICKEN WALDORF SALAD

Steps:

• Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23-25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.Place chicken, celery, apple, grapes, pecans, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed. Serve immediately. Store any leftovers in the refrigerator.

CHICKEN WALDORF SANDWICHES

Steps:

• You can store the chicken salad filling in the refrigerator for up to two days, tightly covered.

WALDORF CHICKEN SALAD

Steps:

• Ingredients 3 chicken breast halves on the bone, with skin (about 14 ounces each) 2 large garlic cloves, minced 1 teaspoon ground fennel seeds Kosher salt and freshly ground pepper 7 tablespoons extra-virgin olive oil 1 cup walnut halves (4 ounces) 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard 2 ounces blue cheese, crumbled (1/4 cup) 1/4 cup buttermilk 1/2 teaspoon finely grated lemon zest 1 cup red seedless grapes, halved 2 Fuji apples, cored and thinly sliced 2 celery ribs, thinly sliced 5 ounces mesclun salad greens 2 tablespoons chopped parsley 2 tablespoons chopped tarragon 2 tablespoons snipped chives Directions Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool. Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat. In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper. In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve