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Easy Waldorf Chicken Salad

By February 2, 2018Recipes
Reading Time: 2 minutes
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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:

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Waldorf Chicken Salad

Waldorf Chicken Salad can be served solo or on top of a bed of lettuce for some extra crunch.

Category Dinner, Lunch, Paleo, Salad
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Total Time 40 minutes
Servings 4
Author Brandon Cress

Ingredients

  • 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

Instructions

  1. Chop the cooked chicken breast to desired size and move to a large bowl.
  2. Add in the WLC-compliant mayo, mustard, lemon juice and zest, parsley, sea salt, and black pepper. Mix well with the chicken.

  3. Stir in the onion, celery, apple, walnuts, raisins, and parsley.
  4. Chill in the refrigerator for about 30 minutes
  5. Serve.

Recipe Notes

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.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.

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