1 / 1
Creamy Chicken Waldorf Salad
Cubed rotisserie chicken, unpeeled apple chunks, sliced celery, and halved red grapes toss together with a quarter cup of coleslaw dressing in about 10 minutes. Toasted slivered almonds add a nutty snap, and the whole salad spoons over leaf lettuce with a finish of thinly sliced chives. Served straight from the fridge, it makes a filling midday meal for four without any cooking beyond toasting the nuts.
Equipment
- Skillet
Ingredients
- 2 cups cubed deli rotisserie chicken (from 2-lb chicken)
- 2 medium unpeeled apples, cubed (2 cups)
- 2 medium stalks celery, sliced (1 cup)
- 1 cup red seedless grapes, cut in half
- ⅓ cup slivered almonds, toasted*
- ¼ cup refrigerated coleslaw dressing
- 4 leaves leaf lettuce
- 1 tablespoon thinly sliced chives
Instructions
- 1Place the slivered almonds in a dry, heavy skillet over medium heat. Cook for 5 to 7 minutes, stirring frequently until they begin to brown, then stir constantly until they achieve a light toasted color. Let them cool completely so they don't warm the dressing.
- 2Combine the cubed chicken, apples, celery, grapes, cooled almonds, and coleslaw dressing in a large mixing bowl. Toss well to coat everything evenly.
- 3Arrange a single lettuce leaf on each of four serving plates. Divide the chicken salad mixture equally among the plates and garnish the tops with thinly sliced chives.
Notes
- Alternative method: To toast the nuts in the oven, preheat to 350°F. Spread the almonds in an ungreased shallow pan and bake uncovered for 6 to 10 minutes, stirring occasionally until light brown.
- Make ahead: You can prepare the chicken salad mixture in advance. Cover and refrigerate until you're ready to plate and serve.
- History: The original Waldorf Salad was created at New York's Waldorf-Astoria Hotel in the 1890s. This version adds chicken to make it a filling main course.
Recipe Details
About the Author
