Waldorf Chicken Salad
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.
Servings: 2
Ingredients
- 1 tablespoon avocado oil
- 2 chicken breasts boneless, skinless
- 1 to 2 stalks celery diced
- 1/2 Granny Smith apple* diced
- 1 cup seedless red grapes halved
- 1/4 cup red onions diced
- 1/2 to 1 cup pecans chopped
- 1/4 to 1/2 cup mayonnaise with avocado oil** or any mayo you prefer
- 1/2 tablespoon Dijon mustard + more if desired
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons lemon 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.