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Archive for August 3rd, 2020

When I was first dating JT, back in the eighties, his dear Mom would make a version of this salad for lunch. She wasn’t into cooking so this type of dish was perfect, few ingredients and easy to assemble. She would poach the chicken where I prefer to use leftover BBQ’d chicken because of the additional flavours the smoke of a charcoal BBQ adds, but leftover rotisserie chicken works wonderfully as well. The original recipe was heavy in mayonnaise, I like to lighten it up with a little yoghurt and a splash of lemon juice. The flavours and textures really hit the spot.

Waldorf Salad was created by Oscar Tschirky, in the Waldorf-Astoria in New York City in 1896. The original Waldorf was made with only apples, celery, and mayonnaise, it did not contain a protein or nuts. The latter two were additions made in the 20th century. I like to make this salad with chicken or canned tuna, both are equally satisfying.

Chicken Waldorf Salad

A KitchenInspirations Original Recipe

Makes 2 portions for lunch or a light dinner

Ingredients:

  • 100 g BBQ’d or rotisserie chicken, cubed or 1 tin albacore chunk tuna in water or stock 
  • 1/2 cup diced celery (dice all items similar size)
  • 1/2 green onion finely chopped
  • 1/2 apple, diced 
  • 2 tbsp walnuts pieces, toasted
  • squirt of lemon juice, more for taste 
  • 15 mL mayo (I used full strength)
  • 15 mL yoghurt (I used an Icelandic style)
  • Salt and Pepper to taste

Directions:

  1. Drain the tuna and set aside, if using.
  2. Add the apple to a small bowl and squirt a bit of lemon juice on it to prevent it from oxidizing.
  3. Add the celery, green onion, walnuts and apple to a bowl and combine well.
  4. Combine the mayo and yogurt with a squirt of lemon juice, salt and pepper and stir well. Add it to the vegetable fruit mix and coat evenly.
  5. Add the cubed chicken or chunk tuna and stir until equally distributed.
  6. Serve on a bed of salad greens, butter lettuce is particularly nice.

 

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