Serves: 4

Waldorf Chicken Salad

  • 8 ounces Oven Roasted Chicken Breast
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 cup sliced celery
  • 1 cup chopped apple
  • 1 cup red grapes
  • cup coarsely chopped walnuts, toasted
  • Bibb or leaf lettuce leaves
  • Lemon wedges
  1. In a small bowl, mix mayonnaise and lemon juice; set aside.
  2. In a large bowl, combine all remaining ingredients except chicken breast and lettuce leaves. Stir in mayonnaise mixture and toss to lightly combine.
  3. Line 4 individual salad plates with Bibb or leaf lettuce leaves. Divide salad mixture evenly among lettuce-lined salad plates.
  4. Arrange slices of chicken breast over salad mixture.
  5. Serve with lemon wedges.

Notes

  • Nuts can be toasted ahead of time. Salad can be served on a lettuce-lined serving platter if desired. This salad also tastes great in a lettuce wrap.
  • To serve on a bun: layer chicken and top with salad mixture on a toasted bun.
  • To serve as an “arranged” salad: line plates with lettuce and arrange individual ingredients in sections on top of lettuce. Drizzle with mayonnaise-lemon juice mixture.

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