I like to marinate my chicken breasts. Here are some recipes. The time for this recipe does not include marinade time. The Dijon Lemon marinade is my favorite.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Main or Side
Cuisine: American
Keyword: waldorf chicken salad, waldorf salad
Servings: 2
Ingredients
1tablespoonavocado oil
2chicken breastsboneless, skinless
1 to 2stalkscelerydiced
1/2Granny Smith apple*diced
1cupseedless red grapeshalved
1/4cupred onionsdiced
1/2 to 1cuppecans chopped
1/4 to 1/2 cupmayonnaise with avocado oil**or any mayo you prefer
1/2 tablespoonDijon mustard + more if desired
1teaspoongarlic powder
1teaspoononion powder
2teaspoonslemon juice
salt and pepper to taste
Instructions
For the chicken:
Using a pan over high heat, add the avocado oil. After 1 minute, add your chicken breasts and cover the pan with a lid. I let the chicken cook for about 4 to 5 minutes on each side. Let the chicken cook, flip the chicken, cover with lid and let the chicken cook some more. Your chicken is ready when it registers 165 F with an instant read thermometer in the thickest part of the breast. Remove from heat and let rest and then cube up and set aside.
For the salad:
Add all ingredients into a large mixing bowl from the cooked, slightly cooled chicken breast to the salt and pepper. Toss and mix everything together until everything is nicely coated**. Taste and adjust anything as needed. Serve and enjoy!
Make ahead (bonus if you like your salad cold): Store, covered in an airtight container with lid, in the refrigerator for up to 24 hours.
Notes
*I like using Granny Smith apples but you can also use a Honeycrisp or Fuji apple, up to you! **I like to go a little lighter on the mayo so I personally don't add too much but feel free to add as much or as little as you want. Using mayo with avocado oil is a healthier choice in my opinion. You can also add a little avocado oil at the end as well if you like your salad needs more wetness.