Although the recipe we’re giving you involves cooking the chicken, this Kim’s Chicken Salad recipe is one of my favorite ways to use up leftover roasted or poached chicken, or the last of the Thanksgiving turkey. In this Waldorf-style salad, walnuts, grapes, and apple give a sweet crunch to the chicken. Eat it on a bed of leafy greens or with toasted whole grain bread.
1. Preheat the oven to 375 degrees.
2. 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.
3. Let the chicken cool at room temperature then chill, covered, in the refrigerator until ready to use. Once cold, cut into bite-sized pieces.
4. In a bowl, whisk together the mayonnaise, yogurt, vinegar, honey, poppy seeds, salt and pepper. Mix in the diced chicken, walnuts, grapes, and apple until well dressed. Taste for seasoning. Serve in a sandwich or over greens.
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