Chicken salad is so easy to put together if you use a pre-roasted whole chicken, or leftover boneless skinless chicken breasts. This recipe reminds me of a little cafe my mom and I would have lunch at when I was younger. They had the best chicken salad, and I ordered it ever time. The cafe is no longer around, but this chicken salad brings back all of those fun memories of having lunch out with my mom. Most of the time, it was between shopping.
Waldorf Chicken Salad
Recipe by Kimberly Smith
1 roasted chicken, deboned and meat chopped
1 apple, peeled and chopped
2 ribs of celery, chopped
2 green onions, shopped
¼ C parsley, chopped
1 C mayo
1 T brown mustard
½ t black pepper
1/3 C chopped pecans, pistachios, walnuts, almonds or sunflower seeds
1/3 C raisins or juice sweetened cranberries
Salt to taste
In a large bowl, add chicken, apple, celery, green onion and parsley. Add mayo, mustard and pepper. Stir to combine. (This can be done the night before and covered and placed in the refrigerator or up to a few days).
Add nuts and raisins before serving to keep them from getting soggy.
**I have found that cranberries and pistachios tend to hold up better for a few days than raisins and almonds.
Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free