Vom Fass Waldorf Chicken Salad

Waldorf Chicken Salad

Chicken, grapes, apples and toasted pecans----this is a great chicken salad with a lot of flavor and crunch. You can serve it on croissants, toasted wheat bread, on a bed of lettuce or in a bowl by itself. Good every which way.

Salad Ingredients (serves 6-8)
• 3 cups of shredded/diced chicken white meat
• 1 cup diced celery
• 5 green onions, chopped
• 1 large crisp apple (Honey-crisp, Gala, Granny Smith), cored and cut into ¼ inch dice (about 1 ½ cups)
• 1 ½ cup seedless purple grapes, halved
• 1 cup coarsely chopped toasted pecans (see roasting tip below)

Dressing Ingredients
• ¾ cups mayonnaise
• 2 TBLS vomFASS Lemon Extra Virgin Olive Oil
• 2 TBLS vomFASS Apple Balsam Vinegar
• 2 tsp Dijon mustard
• Salt and Pepper to taste

Directions:
1. In a large bowl, prepare the dressing by combining mayo, apple balsam, lemon olive oil, and Dijon mustard.
2. Add the chicken, onions and celery, mix well
3. Fold in the apples and grapes, mix well
4. Adjust seasoning with salt and pepper to taste.
5. Cover and refrigerate 30 minutes
6. Fold in the toasted pecans and blend well before serving

Recipe Tips: Add additional spices such as tarragon, chives, fresh parsley, thyme or dill.

Submitted by

Julie Ginsler-vomFASS-Cary



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Waldorf Chicken Salad

Waldorf Chicken Salad

Chicken, grapes, apples and toasted pecans----this is a great chicken salad with a lot of flavor and crunch. You can serve it on croissants, toasted wheat bread, on a bed of lettuce or in a bowl by itself. Good every which way.

Salad Ingredients (serves 6-8)
• 3 cups of shredded/diced chicken white meat
• 1 cup diced celery
• 5 green onions, chopped
• 1 large crisp apple (Honey-crisp, Gala, Granny Smith), cored and cut into ¼ inch dice (about 1 ½ cups)
• 1 ½ cup seedless purple grapes, halved
• 1 cup coarsely chopped toasted pecans (see roasting tip below)

Dressing Ingredients
• ¾ cups mayonnaise
• 2 TBLS vomFASS Lemon Extra Virgin Olive Oil
• 2 TBLS vomFASS Apple Balsam Vinegar
• 2 tsp Dijon mustard
• Salt and Pepper to taste

Directions:
1. In a large bowl, prepare the dressing by combining mayo, apple balsam, lemon olive oil, and Dijon mustard.
2. Add the chicken, onions and celery, mix well
3. Fold in the apples and grapes, mix well
4. Adjust seasoning with salt and pepper to taste.
5. Cover and refrigerate 30 minutes
6. Fold in the toasted pecans and blend well before serving

Recipe Tips: Add additional spices such as tarragon, chives, fresh parsley, thyme or dill.

Submitted by

Julie Ginsler-vomFASS-Cary

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