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 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.
WALDORF CHICKEN SALAD SANDWICHES
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 6 to 8 sandwiches
Number Of Ingredients 12
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:
- 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
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.
CHICKEN SALAD WALDORF WANNABE
First let me say, this is a very unconventional chicken salad. It may not sound very good, but trust me, it is an awesome Spring/Summer salad. I had fond memories of going to visit my Aunt when I was a girl. She was a healthy cook, and she always had something special prepared for our visit. I remembered that she had made a...
Provided by Janette Suber
Categories Other Salads
Time 40m
Number Of Ingredients 7
Steps:
- 1. De-bone and de-skin a rotisserie chicken. Chop it up into bite size pieces, set aside. Using a rotisserie chicken also adds extra flavor to the salad. I even chop up as much of the skin as I can as well. **I found that a Traditional Rotisserie Chicken from Wal-mart works really well in this salad**
- 2. Cut grapes using a small sharp paring knife, cuts easier and with less pressure so as to not bruise the grapes, remove the ends from the grapes. Cut them into 4ths, add to chicken. Peel and dice apples, add to chicken. Add golden raisans, walnuts, mayonnaise and the lemon juice. Stir gently with a large plastic or wooden spoon to combine all ingredients well.
- 3. Best if chilled and served cold. Serve on a bed of lettuce or just by itself. Makes a great summer lunch salad or as an appetizer to a main dish. It is a very light and airy flavor, but so worth the few minutes it takes to make it.
- 4. **Note** If you want to add more color to the salad you can use Red Seedless Grapes in addition to the Green Seedless Grapes or in place of the Green ones. It is totally up to you if you want to add to or change up this recipe to your liking. I love it as is, but that is the joy of this site, you can make a recipe your own by adding or taking away what you do or don't like. Enjoy!!
WALDORF CHICKEN SALAD PANINI
Steps:
- Preheat the oven to 375 degrees F.
- Pat the chicken dry with paper towels. Rub the exterior and cavity liberally with the olive oil. Sprinkle with salt and pepper. Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme. Tie the legs tightly with kitchen twine and fold the wing tips under the breasts. Place on a roasting rack in a deep pan and into oven. Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours. Remove and cool.
- Once cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely.
- Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper.
- To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press.
- Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process.
- To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp serrated knife and arrange on serving plates. Enjoy immediately.
ASIAN SMOKED CHICKEN WALDORF SALAD
Steps:
- In a mixing bowl combine the mayonnaise, oils, garlic, ginger, and vinegar, and season with salt to taste and crushed red pepper.
- Remove skin and fat from chicken breast and cut it into bite sized pieces and add to the dressing.
- Dice the apples into 3/8inch cubes; wash and dry the grapes and toss the ingredients together; adjust the seasoning. Serve over Boston lettuce garnished with chives and walnuts.
CHICKEN AND SPINACH WALDORF SALAD
Steps:
- Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
- Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
- Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
- In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
- In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.
CHICKEN WALDORF
This healthy twist on the traditional waldorf salad with packed with protein, folate, fibre and 2 of your 5-a-day - it's ready in under 30 mins, too
Provided by Sara Buenfeld
Categories Lunch
Time 27m
Number Of Ingredients 10
Steps:
- Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.
- Add the celery, cooked penne and chicken to the dressing and stir until everything is well coated.
- If you're following our Healthy Diet Plan and eating straight away, add half the walnuts and grapes to half the salad and serve with half of the crisp lettuce leaves, either as a base or as lettuce wraps. Keep the remainder in the fridge, well covered, for up to three days, then add the nuts, grapes and lettuce when ready to serve.
Nutrition Facts : Calories 512 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.5 milligram of sodium
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
CHICKEN WALDORF SALAD
Make and share this Chicken Waldorf Salad recipe from Food.com.
Provided by Heather N.
Categories Lunch/Snacks
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Chill in refrigerator.
Nutrition Facts : Calories 90.3, Fat 6.5, SaturatedFat 0.6, Sodium 203.5, Carbohydrate 8.2, Fiber 1.7, Sugar 5.6, Protein 1.7
CHICKEN WALDORF SALAD
A nice variation on chicken salad - great way to use up leftover chicken or use prepared supermarket rotisserie chicken to make it real easy.
Provided by Marie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine chicken, apple, onions, celery, walnuts and raisins.
- In separate bowl, whisk together mayonnaise, lemon juice and salt& pepper.
- Pour dressing over chicken mixture and mix.
- Chill until ready to serve.
Nutrition Facts : Calories 148.2, Fat 9.7, SaturatedFat 0.9, Sodium 300.8, Carbohydrate 15.8, Fiber 2.5, Sugar 10.3, Protein 2.8
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