Waldorf Chicken Recipes
CHICKEN WALDORF SALAD
Make and share this Chicken Waldorf Salad recipe from Food.com.
Provided by Merlot
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 277.6, Fat 14.4, SaturatedFat 2.2, Cholesterol 52.5, Sodium 358.3, Carbohydrate 19.1, Fiber 3.7, Sugar 13.3, Protein 20.3
EASY WALDORF CHICKEN SALAD
Get a leg up making our Easy Waldorf Chicken Salad by using precooked chicken. Our Easy Waldorf Chicken Salad is textured perfectly for a summer day.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix mayo and lemon juice in large bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
SIMPLY THE BEST CHICKEN WALDORF SALAD
This is an easy and delicious recipe, sure to be a favorite for any occasion. The recipe is for 3 to 4 servings (double the ingredients if you want to serve more people). Enjoy.
Provided by Jackie
Categories Salad Waldorf Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 29.9 g, Cholesterol 48.5 mg, Fat 33.5 g, Fiber 2.6 g, Protein 17.8 g, SaturatedFat 4.9 g, Sodium 209.9 mg, Sugar 23.6 g
CHICKEN WALDORF SANDWICHES
Waldorf chicken salad sandwiches is a super simple recipe that serves a classic and delicious salad on tender raisin bread.
Provided by Linda Larsen
Categories Sandwiches
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- You can store the chicken salad filling in the refrigerator for up to two days, tightly covered.
Nutrition Facts : Calories 659 kcal, Carbohydrate 44 g, Cholesterol 116 mg, Fiber 7 g, Protein 34 g, SaturatedFat 8 g, Sodium 410 mg, Sugar 19 g, Fat 39 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
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.
WALDORF CHICKEN SALAD WRAP BENTO BOX
The flavor of a Waldorf salad, but as a chicken salad wrap, separated into a bento box to keep it from getting soggy!
Provided by fabeveryday
Categories Salad
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.
- Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.
- Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 51.3 g, Cholesterol 105.7 mg, Fat 45.1 g, Fiber 5.1 g, Protein 40.6 g, SaturatedFat 7.4 g, Sodium 647.8 mg, Sugar 18.4 g
LOADED WALDORF CHICKEN SALAD RECIPE
Go beyond ordinary chicken salad with this easy Waldorf chicken salad. It's loaded with extras like diced apples, red grapes, toasted pecans and a tangy tarragon dressing. You can use rotisserie chicken meat or poach your own boneless, skinless chicken breasts for super tender, juicy and flavorful chicken. Great on a bed of lettuce or piled onto a soft bun.
Provided by Lisa Lotts
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Evaluate your chicken breasts. If they are really large (about 1/2 pound or more or if they're greater than 1" thick), they may need to be sliced in half lengthwise before poaching, to ensure that they cook completely. If the chicken breasts are on the smaller side, skip that.
- In a large skillet with a tight fitting lid add the peppercorns, cloves, allspice berries, kosher salt and slices of lemon. Add enough water to go about halfway up the pan. Place the skillet over high heat and bring to a boil.
- Reduce the heat to a low simmer and add the chicken breasts. Cover tightly with the lid and cook at a low simmer for 4-5 minutes. Turn off the heat and let the chicken poach in the liquid for an addiitonal 20 minutes. (Don't remove the lid).
- Check to see if the chicken is cooked through by slicing one in half. If it's still slightly pink in the middle, return them to the poaching liquid and bring to a simmer again. Place the lid on the skillet and turn off the heat to let the chicken rest for another 10 minutes.
- Preheat oven to 300 degrees.
- Lay pecans on a baking sheet and bake for 10-12 minutes until lightly toasted and fragrant. Set aside to cool.
- Add celery, onion, chicken, grapes and apple to a large bowl and toss to combine.
- In a small bowl stir together lemon juice, mayonnaise and whole grain mustard. Stir in chopped tarragon, salt and pepper. Set aside.
- Remove the chicken from the poaching liquid and pat dry with paper towels. Cut the chicken into 1/2" dice.
- Transfer the cut chicken to a large bowl. Add the celery, chopped apple and grapes.
- Add mayonnaise mixture to chicken. Using a large spoon or spatula, fold the mayonnaise into the chicken until well coated.
- Roughly chop the pecans. Add the nuts to the chicken salad just before serving so they stay crunchy.
- Great served with toasted bread, brioche bun or on a bed of greens.
Nutrition Facts : Calories 407 kcal, Carbohydrate 14 g, Protein 34 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 327 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
WALDORF CHICKEN SALAD SANDWICHES
"Autumn is apple-picking time here in New Jersey, so with such an abundance of that delicious fruit, it just seemed natural to toss a chopped apple into my chicken salad," relates Karen Small from Maple Shade.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Spread about 1 cup chicken salad over four slices of bread,. Top with lettuce if desired and remaining bread.
Nutrition Facts : Calories 731 calories, Fat 48g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 960mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 5g fiber), Protein 36g protein.
CHICKEN WALDORF SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk the mayonnaise, sour cream, buttermilk, vinegar, dill and scallions in a large bowl. Fold in the chicken, celery, apple, grapes, walnuts and raisins; season with salt and pepper.
- Divide the chicken salad among the lettuce leaves and top with chives and celery leaves.
More about "waldorf chicken recipes"
WALDORF CHICKEN SALAD WRAP | ROTISSERIE CHICKEN SALAD RECIPE
From loveandzest.com
5/5 Estimated Reading Time 5 mins
- Toss chicken with yogurt, mayo, orange juicej, and lemon juice with fork until incorporated; season with freshly grated pepper.
CHICKEN WALDORF SALAD WITH GRAPES RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AmericanCategory SaladServings 4Total Time 20 mins
- Dressing - Mix all dressing ingredients using a hand whisk or combine ingredients in a food processor. Goat cheese will make buttermilk creamy and thick. If you can't find buttermilk or goat cheese, use thick yogurt and 4 tbsp of water.
- Salad - Slice grapes in half and also cut the celery. In a large salad bowl, mix dressing with grapes, cranberries, celery. Add grilled and diced chicken pieces and toss to combine. Chill in refrigerator. Mix in toasted walnuts just before serving.
WALDORF CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (14)Total Time 21 minsServings 6
- 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.
WALDORF CHICKEN SALAD WITH A QUICK HOW TO VIDEO ...
From foolproofliving.com
Estimated Reading Time 7 mins
- For the chicken: Pre-heat the oven to 375 degrees. Drizzle the chicken with olive oil and sprinkle it with the Hidden Valley Ranch seasoning. Roast in the oven for 25-30 minutes or until chicken registers 165 degrees when a thermometer is inserted in the middle. Take it out of the oven and set aside to cool. Once cooled, cut into small cubes.
- To make the dressing: Whisk together mayo, yogurt, lemon juice, salt and pepper in a bowl and set aside.
- Place salad greens in a large salad bowl. Add in apples (with lemon juice), grapes, celery, walnuts, and pomegranate arils (if using). Drizzle it with half of the dressing. Using thongs, give it a gentle toss.
CHICKEN WALDORF SALAD - INSANELY GOOD RECIPES
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- Prepare chicken breasts by boiling in large pot of salted water. Drain. Let cool & chop or shred. (While chicken is cooling, prepare rest of ingredients.)
- Whisk together mayonnaise, lemon juice, pepper and parsley in a large measuring cup to create the dressing. Pour over top of chicken and mix until evenly coated.
WALDORF CHICKEN SALAD RECIPE - MARK SULLIVAN | FOOD & WINE
From foodandwine.com
- 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.
WALDORF CHICKEN SALAD RECIPE: SUMMER LUNCH IDEAS ...
From unpeeledjournal.com
- To cook the chicken: Bring a medium-sized pot to a boil and lower heat to a simmer. Poach the chicken breasts for 20 to 25 minutes in simmering water, until fully cooked and not pink in the center. Let cool fully, covered, in the fridge for about 30 minutes before proceeding. Can be made up to two days in advance.PRO TIP: Make sure the water does not boil when poaching chicken. This will toughen the meat. Also, this is a good time to prep your other ingredients.
- In a medium-sized mixing bowl, combine all the ingredients: the chicken, celery, scallions, herbs, 1/4 cup mayonnaise, apple, walnuts, salt, pepper, and lemon juice. Taste for seasoning and see if you'd like to add a tablespoon or two more mayonnaise.
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