Chicken Waldorf Salad
Well, hello summer! Is it heating up where you are? We had our first 100˚ day here last Sunday. It’s no fun to cook in an already hot kitchen so, when the weather starts to heat up, we look for easy and refreshing dinner options. This Chicken Waldorf Salad fits the bill.
In our version of the Waldorf salad, crisp apples, sweet grapes and roasted chicken are drenched in a tangy tarragon dressing and topped with toasted almonds – perfect for a light summer meal! It also is the perfect use for any leftover chicken you might have on hand – just shred or cube and you’re good to go! So easy to make and great for lunch or dinner.
Any leftover dressing is delicious used within a day or two on a green salad, so don’t throw it away!
Combine all dressing ingredients.
Prepare the chicken, apple and grapes.
Mix it all together and voila – dinner is ready!
Chicken Waldorf Salad
- ½ cup low fat buttermilk
- 1/3 cup mayonnaise
- 1 ½ tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 TBS finely chopped fresh tarragon
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
- 8 oz cooked chicken shredded or cubed
- 1 ½ cups green grapes, halved (about 30)
- 1 medium tart green apple such as Granny Smith, cored and cut into ¼” pieces
- 1/3 cup toasted slivered almonds
- Butter lettuce
For dressing, whisk together buttermilk through ground pepper. Set aside.
In a medium bowl, mix together chicken, apple and grapes. Toss with dressing as desired (there may be more dressing than needed – any remaining dressing can be saved for another use).
Place several butter lettuce leaves into two individual serving bowls. Top each with half of salad mixture. Sprinkle with toasted almonds and serve.
Serves two generously as a main course