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Chicken Waldorf Salad
A hearty take on the classic fruit and nut salad, upgraded with tender rotisserie chicken for a satisfying main course. Crisp apples, sweet red grapes, and crunchy celery provide a refreshing contrast to the creamy coleslaw dressing and savory chicken. It comes together in minutes, making it an ideal choice for a quick weekday lunch or a light weekend brunch.
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
- 1Combine the cubed chicken, apples, celery, grapes, toasted almonds, and coleslaw dressing in a large mixing bowl, tossing well to coat everything evenly.
- 2Arrange 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.
- 3Place the slivered almonds in a dry, heavy skillet to prepare them for stovetop toasting.
- 4Cook the almonds over medium heat for 5 to 7 minutes, stirring frequently until they begin to brown, then stir constantly until they achieve a light toasted color.
- 5To toast the nuts in the oven instead, 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.
- 6Serve this modern take on the 1890s classic immediately, or cover and refrigerate the mixture until you are ready to plate and delight your guests.