Gluten Free Chicken Waldorf Salad

Updated: Jan 5

Delicious and easy to make! This traditional chicken salad is made with fresh fruits, walnuts, vegetables, and baked chicken!

Prep time 20 minutes

Cooking time: 25 to 30 minutes

Serves 4 to 6 people Gluten/Soy/Dairy Free


This tasty salad originated at the Waldor-Astoria Hotel in New York City in 1896... thus the name.


This is a very refreshing cold salad. It can be made with or without chicken and served over leafy greens or as a sandwich. The crunch from the celery, apple, walnuts, and onions combined with the creaminess of the mayonnaise and the acidity of the lemon create the perfect bit every time.


It is a simple combination of celery, apples, grapes, walnuts, and mayonnaise. I always like to add a twist to my recipes so... I’ve added sweetened dried cranberries, lemon juice, onions, and sugar just to spice things up.


You could buy already baked chicken strips at the grocers or pre-bake the chicken breasts in advance to save time. Always wash fruits and vegetables before using them.


Feel free to substitute the walnuts for almonds if you want to. My recipes are all about you making it yours by adjusting them to suit your needs and likes! 😉



INGREDIENTS


  • 2 celery sticks

  • 1 green apple

  • 1 cup of walnuts

  • 1 small yellow onion

  • 1/2 cup of sweetened dried cranberries

  • 1 1/2 cups of red grapes

  • 1 lemon (juice of)

  • 3 tablespoons of Hellmann’s Mayonnaise

  • 3 large chicken breasts

  • salt and pepper to taste

  • 1 teaspoon of refined sugar


Method


  1. Preheat oven to 375 degrees F.

  2. Line a baking tray with parchment paper.

  3. Place the chicken breast on the baking tray and generously season with salt and pepper.

  4. Bake for 25 to 30 minutes.

  5. Chop the onion, celery, and apple. You don't need to peel the apple. Remove the core though. Halve the grapes.

  6. In a large bowl, add the celery, onion, apple, grapes, cranberries, and walnuts. Set aside.

  7. Once the chicken is done, remove from heat and allow it to cool down for 10 minutes. Once cooler to the touch, cut into cubes.

  8. Add the chicken into the bowl with the other ingredients.

  9. Gently fold in the mayonnaise, sugar, and lemon juice. Mix all ingredients well.

  10. Taste for salt and pepper and adjust.

  11. Serve right away or let it rest in the refrigerator for 30 minutes.


Enjoy!!!


Printable recipe (pdf) below:

Gluten Free Chicken Waldorf Salad
.pdf
PDF • 29.51MB

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