Waldorf Chicken Salad

The famed Waldorf Salad was created at New York’s Waldorf-Astoria hotel in 1896, allegedly by the maitre d’hôtel, and was an instant success despite being comprised of only apples, celery, and mayonnaise. Since then, fortunately, we have improved upon the recipe, most notably by bringing chicken to the party. This is basically a fancy chicken salad, and is great on its own, over a bed of lettuce, or in a sandwich. Or better yet, eat it as part of a complete Gossip Girl-themed TV Dinner!

Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.


Waldorf Chicken Salad
Serves 3-4
Adapted from The New Best Recipe cookbook

1 large whole chicken breast (approximately 1.5 lbs)
1/2 tablespoon vegetable oil
salt + pepper
1 medium celery rib, diced
1 medium scallion, minced
6 tablespoons mayo
1 tablespoon juice from 1/2 lemon
1/2 large, crisp apple, cored and diced
3 tablespoons chopped, toasted walnuts

Preheat the oven to 400°F. Set the chicken breast on a small foil-lined rimmed baking sheet. Brush with oil and sprinkle with salt. Roast for 35-40 minutes, and cool to room temperature. Once cool, remove and discard the skin and bones, and shred the chicken meat with two forks or with your hands.

Mix the chicken and all other salad ingredients in a medium bowl, adding salt and pepper to taste.

Originally posted on Monday, January 23rd, 2012

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