Waldorf salad recipe with creamy vinaigrette and grilled chicken
Autumn is synonymous with bountiful harvests, and what better way to enjoy Quebec apples than in this Waldorf salad recipe revisited? This version adds pieces of grilled chicken breast, crunchy pecans and fresh grapes for a complete salad, ideal for a nourishing yet light meal.
Ingredients for Waldorf Salad with Creamy Vinaigrette and Grilled Chicken recipe
- 2 Québec apples, diced
- 2 stalks celery, thinly sliced
- 1/2 cup pecans, lightly toasted
- 1/2 cup fresh grapes, halved
- 1 romaine lettuce, well washed and chopped
- Juice of half a lemon, to prevent oxidation of apples
- 2 grilled chicken breasts, cut into pieces
Ingredients for the Creamy Vinaigrette
- 100 ml plain Greek yogurt
- 2 tbsp. mayonnaise
- 1 tbsp. honey
- 1 tbsp. cider vinegar
- 1 tsp. old-fashioned mustard
- Salt and pepper to taste
Recipe for Waldorf Salad with Creamy Vinaigrette and Grilled Chicken
Dice the apples and sprinkle with lemon juice to prevent browning. Slice celery, halve grapes and prepare lettuce.
Lightly toast the pecans in a dry pan for 2-3 minutes. For the chicken, toast the breasts with a little olive oil, salt and pepper, then cut into pieces once cooked.
In a large bowl, combine apples, celery, toasted pecans, fresh grapes, lettuce and grilled chicken pieces.
In a small bowl, combine Greek yogurt, mayonnaise, honey and cider vinegar. Season with salt and pepper.
Pour dressing over salad and toss to coat all ingredients. Serve immediately to enjoy the crunch and freshness of the apples, with the tenderness of the chicken.
