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.
- 2-pounds of boneless, skinless chicken breast
- Drizzle of olive oil
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- ¾ cup chopped walnuts
- 2 heaping cups red grapes, washed and cut in half
- 1 apple, diced
- Salt and freshly ground pepper, to taste
Ann's Tips and Tricks
You can also buy pre-cooked rotisserie chicken from the supermarket if you are in a pinch.
You can sub the chopped walnuts with toasted pumpkin seeds.