Chicken Waldorf Salad

By Burnt Offerings
October 4, 2011
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Author Notes: I made chicken stock yesterday with a family size package of wings that I roasted first, and then simmered. So...what to do with the meat - which already has a slight celery flavor from being boiled with the stock? Make my version of a retro Waldorf Salad since I had red seedless grapes to use up and a bowl of fresh, fall apples from the Farmer's Market on the counter.

Note: Photo courtesy of Southern Living Magazine
Burnt Offerings

Serves: 2

  • 1 cup Shredded chicken meat
  • 1 large stalk of celery, finely diced
  • 1 Apple, cored and finely diced (I used Rome, you can use whatever you like)
  • 1/2 cup Red, seedless grapes cut in half
  • 1/4 cup toasted pecans, roughly chopped (almonds or walnuts are nice too)
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Major Grey's Chutney
  • 1/2 teaspoon Hot Madras Curry Powder
  • 1/4 teaspoon Coleman's dry mustard
  • salt and pepper to taste
  1. Chop the chicken, celery, apple, grapes, and walnuts and place in a large bowl.
  2. In a separate bowl, whisk together remaining ingredients and correct for taste. You can add more or less mayo, chutney, lemon juice, curry - it's up to you.
  3. Pour the dressing over the other ingredients and mix well.
  4. Serve it as is, on a bed of lettuce, in a sandwich - makes a healthy lunch!

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