Sunday, August 26, 2012

Chicken Waldorf Salad

One of my favorite light dinners !!! Though a little time consuming to shred the chicken and cut up the ingredients, it is well worth it!!! Makes for a great lunch to grab and go.

4 whole, bone-in, skin on split breast chicken
1 T vegetable oil
2 medium ribs celery, diced small
2 medium scallions, minced
3/4 C- 1 C mayo
1 1/2 T lemon juice
2 T fresh minced parsley
1 apple cored and diced
6 T chopped walnuts, toasted

1. Adjust oven rack to middle and set to 400. Brush chicken with olive oil and season with salt and pepper.
2. Cook chicken for 35-40 minutes or until chicken is at least 160 degrees. Cool to room temperature and shred into small bite-sized pieces.
3. Mix all ingredients and refrigerate. Serve on a croissant, bun, bread, or just eat it from a bowl!!!

YUM! Thank you Cooks Illustrated.

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