Chicken Salad Waldorf Wannabe Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread chopped walnuts onto a baking sheet.
• Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
• Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

Steps:

• 1. De-bone and de-skin a rotisserie chicken. Chop it up into bite size pieces, set aside. Using a rotisserie chicken also adds extra flavor to the salad. I even chop up as much of the skin as I can as well. **I found that a Traditional Rotisserie Chicken from Wal-mart works really well in this salad**
• 2. Cut grapes using a small sharp paring knife, cuts easier and with less pressure so as to not bruise the grapes, remove the ends from the grapes. Cut them into 4ths, add to chicken. Peel and dice apples, add to chicken. Add golden raisans, walnuts, mayonnaise and the lemon juice. Stir gently with a large plastic or wooden spoon to combine all ingredients well.
• 3. Best if chilled and served cold. Serve on a bed of lettuce or just by itself. Makes a great summer lunch salad or as an appetizer to a main dish. It is a very light and airy flavor, but so worth the few minutes it takes to make it.
• 4. **Note** If you want to add more color to the salad you can use Red Seedless Grapes in addition to the Green Seedless Grapes or in place of the Green ones. It is totally up to you if you want to add to or change up this recipe to your liking. I love it as is, but that is the joy of this site, you can make a recipe your own by adding or taking away what you do or don't like. Enjoy!!

Steps:

• In a bowl, combine the mayonnaise, lemon juice, salt and pepper.
• Add the chicken, apples, grapes and celery.
• Toss to coat.
• Cover and chill.
• Sprinkle with walnuts just before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour.
• Allow to cool. With two forks, shred all the meat off the bone.
• In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well.
• To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.

Steps:

• Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
• Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
• In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Steps:

• Mix all the fruits and vegetables together.
• Toss lightly with the lemon juice.
• Stir in walnuts, chicken and mayonnaise.
• Add salt and pepper to taste.
• Cover and refrigerate at least two hours to allow flavors to meld.