Chicken Waldorf Salad
Chicken Waldorf salad combines sweet and tart apple chunks, celery, walnuts, and juicy grapes but with succulent poached chicken breast.
Servings: 6 people
Ingredients
- 2 chicken breasts cooked (I prefer poached)
- 2 red apples
- 1 green apple (Granny Smith)
- 2 stalks celery
- 1/3 cup walnuts
- 1/4 cup raisins or 1 cup grapes, halved
- 1/4 cup chopped parsley
- Salt to taste
- 1 head romain lettuce or gem lettuce
For the dressing
- 1/2` cup low fat mayonnaise
- 1/2 lemon juice only
- 1/2 tsp This is an affiliate link.Dijon mustard
Instructions
- Toast the walnuts in the oven preheated to 180C/350F for 5 minutes, cool, then chop into large pieces. Set aside till needed.
- Cube the chicken breasts, core and cube the apples, slice the celery and chop the parsley. In a large bowl combine the chicken, apples, celery, raisins or grapes if using.
- In a small bowl mix the mayonnaise, lemon juice and the mustard.
- Add the dressing to the salad ingredients, mix to coat evenly, then add the chopped walnuts and give it another mix, add salt to taste. Allow the flavours to blend for 10 minutes before serving.
- Meanwhile separate the romaine lettuce head into leaves, rinse and dry. Arrange the lettuce leaves on a serving platter, top with the salad and serve.
Notes
- Grapes are traditional in a Waldorf Salad, but I've used raisins instead. Choose whichever you prefer!
- This is a sweet salad, which means a mayo dressing can be a bit much. I've added a tang to mine with Dijon mustard and lemon juice. It's a simple combination, but makes for a dressing that pairs perfectly with this salad.
- The lettuce leaves can be shredded, or left whole and scoop-shaped for a bit more visual appeal!
Nutrition
Calories: 241kcal | Carbohydrates: 21g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 4903mg | Potassium: 496mg | Fiber: 3g | Sugar: 11g | Vitamin A: 710IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg