Waldorf Chicken Salad Recipe: Searching for a recipe for chicken salad that is both delicious and simple? This Waldorf chicken salad is worth trying. When I was a kid, my mother would invariably prepare a Waldorf salad for Thanksgiving. It was the first thing that we looked forward to doing each year.
Waldorf Chicken Salad Recipe – Learn like a Pro
I thought it would be a fun idea to give the classic Waldorf salad a twist that was both tasty and appealing to the health conscious. Is there any better way to spice things up than by adding some additional protein? When combined with all of the other well-known ingredients, the shredded chicken has a delicious flavor. Make sure to let me know what you think of this recipe if you decide to give it a shot.
Ingredient
-  2 cups chicken breast, boiled and shredded, about 2 breasts
-  1.5 cups red grapes, seedless and sliced in half
-  1.5 cups green apple, diced, about 2 small apples
-  1 cup celery, sliced, about 2 large stalks
-  1 cup walnuts, chopped into pieces or halves
-  salt, to taste
-  cracked black pepper, to taste
-  2 tablespoons Italian parsley, chopped small
-  ½ cup mayonnaise
-  2 tablespoons cane sugar
-  1 tablespoon white vinegar
-  1 teaspoon Dijon mustard
-  ½ tablespoons warm water
-  Pinch salt
- 1 pot to boil chicken
- 1 large mixing bowl
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How to make itÂ
- The chicken breasts should be cooked in a pot of water that has been brought to a boil until they reach an internal temperature of 165 degrees. Roughly fifteen minutes. After taking the chicken out of the water, allow it to cool down, and then shred it using two forks.
- Utilizing a knife, roughly chop the chicken that has been shredded into much smaller pieces. Put aside for later. Combine the mayonnaise, cane sugar, white vinegar, Dijon mustard, warm water, and a pinch of salt in a large mixing bowl. Mix until everything is well combined. Using a whisk, thoroughly combine the ingredients.
- Add the shredded chicken, green apple that has been diced, celery that has been sliced, red grapes that have been cut in half, and pieces of walnuts. Depending on your preference, season with a pinch of salt and some cracked black pepper. Sprinkle some chopped Italian parsley on top. It can be served immediately, or it can be covered and stored in the refrigerator.
Nutrition
- calories:Â 373 kcal
- carbohydrates:Â 19 g
- protein:Â 14 g
- fat:Â 28 g
- saturated fat:Â 4 g
- polyunsaturated fat:Â 18 g
- monounsaturated fat:Â 5 g
- trans fat:Â 0.04 g
- cholesterol:Â 40 mg
- sodium:Â 202 mg
- potassium:Â 433 mg
- fiber:Â 3 g
- sugar:Â 14 g
- vitamin a:Â 261 IU
- vitamin c:Â 6 mg
- calcium:Â 38 mg
- iron:Â 1 mg
Storage
You can keep it in the refrigerator for three to four days if you store it in an airtight container. In a wrap, on a sandwich, or on toast, this dish is delicious. Another option for a lower-carbohydrate meal is to serve it inside of a lettuce cup before serving.
