I shared my recipe for a classic Waldorf salad here almost a
decade ago. I still love and use that recipe. But if I want a main dish salad,
I’m more likely to use this one. I love to serve it with freshly baked and
buttered dinner rolls, and crisp dill pickle spears.
Chicken Waldorf
2 chicken breasts
1 stalk celery, thinly sliced
1 whole apple, chopped
3/4 cup grapes, halved
3/4 cup coarsely chopped walnuts
3/4 cup mayonnaise
1/4 cup sour Cream
Salt and pepper, to taste
Juice of half a lemon
Season chicken breasts with salt and pepper and bake at 400F
for half an hour. Cool completely and cut into bite-sized pieces. Toss in a
large bowl with remaining ingredients. Cover and refrigerate at least an hour
before serving.
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