This Chicken Waldorf Salad is a twist on the old classic that originated at the Waldorf-Astoria Hotel in New York City. It’s a salad that makes a great lunch, and stores well in the fridge in an airtight container for a few days.
Time: 20 minutes
- 1/2 cup chopped walnuts
- 3 cups shredded cooked chicken
- 1 cup seedless red grapes, halved
- 1 large Gala or Granny Smith apple, diced
- 1 cup diced celery
- 1/2 cup mayonnaise
- 1/2 cup honey mustard
- Salt and pepper to taste
Preheat oven to 160ºC. Bake walnuts in a single layer on a baking tray for 6 to 8 minutes or until toasted and fragrant. Stir halfway through. In a salad bowl, combine chicken, apples, grapes, celery, mayonnaise and mustard. Add the walnuts. Add salt and pepper to taste.