Most terrific chicken salad everrrrr!!! Sometimes my packed lunches get mighty boring. If yours do, too, I may have just the thing for ya!
Just ask my lunch crew. We all like LOVE this Chicken Salad reboot.
With chunky rotisserie or roasted chicken, quartered grapes, toasted chopped pecans, a couple chopped apple slices, craisins and a diced stalk of celery>>> All topped with a fabulous and simple dressing: mayo, a couple squeezes of fresh lemon juice, celery seeds, sugar and a little salt and pepper make it all come together!!!
Sometime I roast my own chicken, but lately I’ve been buying a rotisserie chicken for about $7, using it for dinner one night, then turning the rest of it into chicken salad for lunches, and then using the instant pot to pressure cook the bones to make an amazing chicken stock. Which saves mega bucks at the market. HOW awesome is that? I mean I buy several boxes of chicken stock at the market every trip. Thrifty!!! I’ll post that chicken stock recipe soon.
This chicken salad on sourdough is just phenomenal! You have to try it!!! It’s also great in a wrap, or on top of salad greens! I love it.
Your boring lunch just got a Waldorf Chicken Salad redo!
Hashtag #fourmileridge and post your pics!!!
Waldorf Chicken Salad
Use leftover roasted or rotisserie chicken to make this tasty lunchbox update. No more BORING lunch box.
- rotisserie or roasted chicken - 2 cups, diced
- celery - 1/4 cup, diced
- craisins - 1/4 cup
- seedless grapes - 1/4 cup, quartered
- toasted pecans - 1/4 cup, chopped
- apple slices - 1/4 cup, chopped
- Waldorf dressing
- mayo - 1 cup
- lemon juice - about 1 Tbsp, to taste
- sugar - 1 Tbsp, to taste
- celery seed - 1/2 tsp, to taste
- salt - 1/2 tsp, to taste
- pepper - 1/2 tsp, to taste
- Pull the chicken off the bone and dice.
- Dice the celery, grapes, apple (toss with a bit of lemon juice to keep from browning), toasted pecans, and add the craisins to the mixture.
- Mix the mayo with the lemon juice, sugar, salt, pepper and celery seed and whisk.
- Pour in the salad dressing and stir. Serve as a wrap, on salad greens, on toast or on crostini.