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 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.
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
WALDORF CHICKEN SALAD IN PHYLLO CUPS
In 'The Big Book of Appetizers'. The cumin seems out of place in this recipe, so I would omit it. If you choose to use it, be mindful, it is a strong spice and can easily overpower. I'd start low and add to taste.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 50 appetizers
Number Of Ingredients 16
Steps:
- In a large pot, combine the chicken, stock, white wine, bay leaf, and thyme; heat over medium heat until the liquid simmers.
- Cover pan and decrease heat to low; simmer the chicken, covered, until it is cooked through, about 20 minutes.
- Let the chicken cool in the liquid, remove it from the pan, and cut the chicken into small dice; chill until ready to use.
- Combine the grapes, celery, apple, walnuts, zest, and lemon juice in a big bowl; add in the chicken, mayonnaise, cumin, salt, and pepper; toss to coat.
- Taste for seasoning and adjust with salt and pepper; refrigerate until cold, about 2 hours.
- Fill phyllo cups with cold chicken salad and serve immediately.
Nutrition Facts : Calories 94.5, Fat 5.3, SaturatedFat 0.8, Cholesterol 14.3, Sodium 215.4, Carbohydrate 6.1, Fiber 0.5, Sugar 3.1, Protein 5.5
WALDORF CHICKEN SALAD (WHOLE30)
Make this easy Chicken Waldorf Salad so that you'll have nutritious and delicious options for healthy meals and snacks this week. Store leftovers in a covered container in the refrigerator for up to 4 days.
Provided by The Real Food Dietitians
Categories Salad | Whole30
Time 10m
Number Of Ingredients 9
Steps:
- In a bowl, mix together all of the ingredients until well combined.
- Serve over a bed of greens, as a sandwich, or with crackers.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 300 calories, Sugar 2g, Sodium 225mg, Fat 22g, Carbohydrate 4g, Fiber 1g, Protein 24g
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.
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Reviews 23Category Lunch, SaladCuisine AmericanTotal Time 35 mins
- In a large bowl, whisk together the oil, vinegar, honey, salt, and pepper. Add the chicken, celery, parsley, cabbage, pear, and Gorgonzola, and toss well to coat all ingredients in the dressing. Cover the bowl and refrigerate for 30 minutes.
- To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce cups.
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