This is my take on the Waldorf Salad, only my version includes chicken. It’s easy to make, light in calories and very colorful. According to Wikipedia, the first Waldorf Salad was created in New York City between 1893 and 1896, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria. There is no recipe for my version. I just kind of make it up as I go.
You will need:
- 3 chicken breasts
- 1 apple, sliced
- 2 cups of grapes, washed
- ¾ cup of crushed pineapple (fresh or canned is fine)
- 3 stalks of celery, thinly sliced
- Mayonnaise and/or Wegmans Yogurt Curry dressing
Cook the chicken ahead of time so it will have time to cool. Coat the chicken breasts with some olive oil and salt and pepper. I cooked the chicken using a roasting pan with a meat rack to keep the recipe as healthy as possible.
After the chicken has cooled, dice it into bite size pieces. In a large mixing bowl, combine the chicken, apples, grapes, pineapple, celery and walnuts. Heck, if you’ve got them lying around, you can even add some golden raisins or dried cranberries for a little zing.
Add about ¼ cup of mayonnaise and maybe 3 tablespoons of honey to start. Go light on the mayo. There’s a golden rule in cooking, when it comes to salt; you can always add more, but you can’t take it away. The same goes with any ingredient that you are unsure of how much to use.
Mix the ingredients together. You can use a spoon, but I recommend using your (freshly washed) hands. That way you can mush the ingredients together with your hands as you mix. Add more honey, mayonnaise and salt and pepper to taste. Serve over chopped romaine lettuce topped with the Wegmans Yogurt Curry dressing, or in a sandwich.