Chicken Waldorf Salad
Originally created by a chef at the famous Waldorf-Astoria Hotel in New York, this classic recipe has undergone countless incarnations. This is my personal take on the Waldorf.
In this picture, I added some leftover shredded carrots to the mix. I also put a few basil leaves on the plate that I needed to use. It's perfectly fine to add things to the recipe that you like!
Ingredients:
1 cup of diced celery
2 apples, cut up with the peels intact
½ cup of chopped walnuts
¼ cup of raisins or craisins
1 cup of chopped chicken (You can use leftovers from last night’s Crunchy Almond Chicken Tenderloins, if you have enough.)
½ cup of mayonnaise
2 tsp of Dijon mustard
½ head of iceberg lettuce
Black pepper
Preparation:
Mix all the ingredients together. If it’s not creamy enough add a little more mayonnaise. Refrigerate while you get the lettuce ready.
Cut up the iceberg lettuce and divide evenly onto plates.
Top the lettuce with the Waldorf Salad.
Sprinkle a dash of black pepper on top.
Serve this with bread, bread sticks, or crackers and cheese.
