We first tried this recipe about five years ago, for a tea party. It was a hit (at least among the female tasters), and it has been our chicken salad of choice ever since.
This recipe is creamy, yet not too greasy; rich, but balanced with fresh vegetables, sweet fruit, and toasted nuts.
It is excellent all on its own, but it makes a special little treat when served on buttered and toasted bread.
:: Waldorf Chicken Salad ::
Adapted from The New Best Recipe
- 2 large whole, bone-in, skin-on chicken breasts (for the best taste) or boneless, skinless chicken breasts (for ease of preparation)
- 1 tablespoon olive oil
- 2 medium celery ribs, cut into small dice
- 2 medium scallions, white and green parts, minced
- 1 large crisp apple, cored and cut into medium dice
- 6 tablespoons chopped, toasted walnuts
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons juice from 1 lemon
- 2 tablespoons minced fresh parsley leaves
- Salt and ground black pepper
1) For the chicken: Heat the oven to 400 °F. Put the breasts in a foil-lined lined baking sheet. Brush with the olive oil and sprinkle generously with salt to taste. Roast until a meat thermometer inserted into the thickest part of the breast reads 160° F, 35 to 40 minutes. Cool to room temperature. If using bone-in skin-on chicken breasts, remove the skin and bones and discard. Shred the meat.
2) For the Salad: Mix the shredded chicken and celery, scallions, apple, walnuts, mayonnaise, sour cream, lemon juice, and parsley together in a large bowl. Add salt and pepper to taste. Serve. Can be refrigerated in an airtight container for up to 1 day.
Serves 6 as a main course
To make the sandwiches:
- Your favorite bread for toasting, cut into triangles.
- Waldorf Chicken Salad (see above for recipe)
- Chopped green onions, for garnish, optional
1) Toast the bread, either in a toaster or under a broiler. Spread with butter. Allow to cool slightly.
2) Place a piece of lettuce on each triangle. Carefully spoon a portion of chicken salad on top of each. Garnish with green onions. Serve immediately.
Note: The sandwiches can be covered and refrigerated for a short while. The longer they stand, the soggier the toast will become.