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:
- Drain the tuna and set aside, if using.
- Add the apple to a small bowl and squirt a bit of lemon juice on it to prevent it from oxidizing.
- Add the celery, green onion, walnuts and apple to a bowl and combine well.
- 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.
- Add the cubed chicken or chunk tuna and stir until equally distributed.
- Serve on a bed of salad greens, butter lettuce is particularly nice.
This is definitely a nice way to use left over chicken and your barbecued chicken would certainly add to the flavor.
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I like the idea of using leftover BBQ chicken. Haven’t had that. Have had it made with leftover fried chicken, and that’s good stuff. Anyway, nice version of a classic — thanks.
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apples, celery, and mayo? surely not… well whoever decided to add chicken to this was smart. Fabulous recipe.
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Nice updating of an old-timey dish.
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I too prefer the leftover roasted chicken…so much more flavour 🙂 Yours looks really tasty.
http://angiesrecipes.blogspot.om
Angie
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What a nice twist on chicken salad! I definitely approve of the addition of yogurt and a touch of lemon juice to the dressing and all the goodies you’ve added!
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Sounds delicious … a salad where I can/will eat everything in it. 🙂
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