I’ve got something quick, easy, and incredibly satisfying for you today. A chicken salad twist on a classic Waldorf Salad…tender chicken, chunks of crisp celery, juicy grapes, sweet bits of apple, and crunchy walnuts blended together with a little mayo and a touch of mustard. It’s like a party in your mouth!
Waldorf Chicken Salad
- 1 pound of chicken tenderloins (or chicken breasts)
- 1 cup Red Seedless Grapes, halved or quartered
- 1/2 cup Celery, sliced thin
- 1/2 cup Walnuts, chopped
- 1/2 cup Dried Apple, chopped
- 1/3 cup Mayonnaise
- 1/8 cup Mustard
- Salt and Pepper
Place chicken tenderloins on a baking sheet. Sprinkle with salt and pepper. Cook in a 375 degrees oven for about 15-20 minutes, until cooked through. (You can also use chicken breasts for this recipe, but they will probably need to cook longer, depending on size.) Allow chicken to cool. Then, cut or pull the chicken into small pieces. Combine chicken with the mayo and mustard. Stir to combine. Add walnuts, grapes, apples, and celery. Mix until well combine. Taste and then add salt and pepper to season.
**Adjust quantities of any ingredient, as desired.
**You can use fresh apples instead of dried apples. Just toss chopped apples in a bit of lemon juice to prevent browning.
Serve on your favorite bread or roll.