Chicken Waldorf Salad

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This classic salad has a crunchy texture from the apples, celery, and toasted walnuts, with a creamy dressing, that makes an ideal delicious summer salad.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Servings:

Calories: 562kcal

Author: Rose

Ingredients

Salad:

1 lb boneless skinless chicken breasts, diced
2 tbsp extra virgin olive oil
salt and pepper
3/4 cup walnuts, chopped and toasted
1 large apple, diced
2 tbsp lemon juice
1 romaine lettuce head, chopped or torn
2 celery ribs, sliced thinly
1 shallot, chopped

Dressing:

1/3 cup plain yogurt
1/4 cup light mayonnaise
2 tbsp lemon juice
1/4 tsp Himalayan salt
pepper

Instructions

Salad:

In a medium skillet over medium-high heat, add olive oil, and season chicken breasts, then add to skillet, and cook about 4-5 minutes on each side. Once cooked, remove and allow to cool before dicing.
Preheat oven to 350°F. Arrange the walnuts on the baking pan. Toast until lightly browned and fragrant, up to about 8-10 minutes, stirring halfway. Remove the oven and allow to cool.
In a small bowl, add diced apple and 2 tablespoons of lemon juice to prevent any browning and for flavour and set aside.
In a large bowl, add romaine lettuce, celery, shallots and diced cooked chicken. Then add the diced apple, and most of the walnuts. Leave a few for garnishing.

Dressing:

In a small bowl, mix together yogurt, mayonnaise, lemon juice, salt and pepper. Pour dressing into the salad bowl, and toss gently until well combined.
Place salad in the refrigerator to serve cold. Garnish with extra walnuts, and slices of apple. Enjoy as a lunch or side dish with grilled meats.

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