This recipe is ideal if you already have leftover roasted or poached chicken on hand. In this Waldorf-style salad, walnuts, grapes, and apples give a sweet crunch to the chicken. Eat it on a... bed of leafy greens or with toasted whole-grain bread.
Let the chicken cool at room temperature then chill, covered, in the refrigerator until ready to use. Once cold, cut into bite-sized pieces.
Place the chicken breasts in one layer in a baking pan. Sprinkle with salt and pepper and a drizzling of olive oil. Add ½ cup of water, cover with foil and bake for 25 minutes or until cooked through.
Chef Tips
Buy pre-cooked rotisserie chicken from the supermarket if in a hurry.
Sub the chopped walnuts with toasted pumpkin seeds, if preferred.
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