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Chicken Waldorf Salad
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Description
My take on a classic American salad.
From Erica Kastner of Buttered Side Up.
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- 1 stalk Celery, Thinly Sliced
- 1 whole Apple, Chopped
- ¾ cups Halved Grapes
- ¾ cups (or More) Roughly Chopped, Soaked And Dehydrated Pecans (or Toasted Pecans)
- ¾ cups Mayonnaise
- ¼ cups Sour Cream
- Salt And Pepper, to taste
- ¼ Lemon, Juiced
Preparation
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.
Place chicken, celery, apple, grapes, pecans, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed.
Serve immediately. Store any leftovers in the refrigerator.
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