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Created in 1896 by the dining room manager at New York’s Waldorf-Astoria Hotel, the Waldorf chicken salad is an American culinary icon. Here we offer a Whole Life Challenge twist on this classic dish. This Waldorf chicken salad can be served solo or on top of a bed of lettuce for some extra crunch. If you make a batch or two ahead of time, it also makes for an easy-to-pack lunch.
For a walk-through on how to create this delicious and easy Waldorf chicken salad, watch the video:
Waldorf Chicken Salad
Waldorf Chicken Salad can be served solo or on top of a bed of lettuce for some extra crunch.
- 1.5 lb cooked organic free-range chicken breast
- 3 tbsp onion diced
- 3 tbsp celery diced
- 2 tbsp mustard
- 1 cup WLC-compliant mayonnaise (see notes)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1.5 tbsp lemon juice
- Zest of half of one lemon
- 1/2 cup Granny Smith apple chopped
- 1 tbsp walnuts chopped
- 1/2 cup raisins
- 1 tbsp parsley chopped
Chop the cooked chicken breast to desired size and move to a large bowl.
Add in the WLC-compliant mayo, mustard, lemon juice and zest, parsley, sea salt, and black pepper. Mix well with the chicken.
Stir in the onion, celery, apple, walnuts, raisins, and parsley.
Chill in the refrigerator for about 30 minutes
Keeping a few cooked chicken breasts on hand can make for easy meal prep throughout the week. This recipe is just one example.
Click here for an easy WLC-compliant mayonnaise recipe.