The first time I had Waldorf chicken salad was about 5 years ago at a diner right here in New York City — quite fitting, as the original Waldorf salad (sans chicken) was invented in New York. I couldn’t believe I had lived 19 years of my life without having tried such a creation. It’s unique, but simple, and has such a delicious mix of flavors.
Waldorf chicken salad goes wonderfully on a wrap, and is also delicious eaten as-is!
The one issue I have with the salad is that I try to stay away from mayo, so I use avocado instead! It’s much healthier and possibly even more flavorful.
Serves: 4
Ingredients:
2 cups cooked chicken breast, refrigerated (mine was cooked with Italian dressing)
1 medium avocado, peeled and pitted
1/2 cup celery, chopped as desired
1/4 cup chopped walnuts
1/4 cup raisins
1 green apple
Salt and pepper to taste
Directions:
Mash avocado with a spoon in a medium bowl until creamy.
Stir in chicken, celery, walnuts, raisins, and apple.
Add in salt and pepper, if desired.
Enjoy!
If you choose not to eat the salad right away, first soak your chopped apple in lemon juice for 15 minutes — this will prevent it from browning. Same goes for the avocado — mix in a little lemon juice OR leave the avocado pit in the salad until you’re ready to eat.
There are tons of variations on this recipe — a lot of people use grapes instead of raisins, red apples instead of green, and add different dressings like honey mustard or olive oil.
Do you have your own variation on this dish? I’d love to hear it!
Hummusbird 