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2011-09-01 digital edition

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2011-09-01 / General Stories

From the Chef’s Corner

Waldorf Chicken Salad
by Chef Deedle

Some of my wife’s hospital friends came for a visit a few weeks ago from Houston. She couldn’t decide what to prepare for their luncheon she was doing for them. It was either Chicken and Broccoli Salad or Waldorf Chicken Salad, so she came up with this one. She doubled the recipe.

Waldorf Chicken Salad

¾ cup chopped walnuts
3 cups chopped deli chicken
1 cup seedless red grapes, halved
1 large gala apple, diced
1 cup diced celery
½ - ¾ cup mayonnaise
½ cup honey mustard
Salt and pepper to taste






1. Preheat oven to 350 degrees. Bake walnuts in a single layer in a shallow pan 6-8 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste. Chill 2 to 4 hours before serving.

Very tasty.

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