Take any leftover chicken and remake it into a delicious, hearty salad filled with grapes, apples, celery, and red onion. This Waldorf Chicken Salad is perfect for stuffing a rich croissant or having a lighter lunch with romaine lettuce hearts.
3CupsCooked ChickenLeftover Roasted Chicken or Rotisserie Chicken
½CupRed OnionFinely Diced
14/CupChopped Walnuts or Pecans(Optional)
Dice up cooked chicken. If using a whole chicken pull meat off of the breast, legs and thighs. Be sure to remove any fat, bone, and cartilage. Put the diced chicken into a big mixing bowl.
Dice red onion, apple, and celery into a fine dice. You need a half cup of each. Cut grapes in half. (Add ¼ Cup Chopped Pecans or Walnuts if you like them.) Add these to the bowl along with a half of a cup of mayonnaise.
Add salt and pepper to taste.
Mix the chicken salad. Cover with plastic wrap and put into the fridge for at least 30 minutes. Taste and adjust seasoning as necessary.
Using the meat from a whole chicken gives this salad the best flavor. You can put both white and dark meat and even pieces of skin into the mix for a really full flavored salad.
Walnuts are traditionally found in this salad. I make them optional in my recipe. I personally do not like how the texture of the nuts works with the tender chicken and usually put them on the side.
Prepare a large cutting board to pull apart roasted chicken. I'm sure there are neat and professional ways of doing this, but I just get in with my hands and pull it apart. Start with legs and thighs. These should lift away from the body and separate at the joint. Strip the meat and skin away. Then remove the breast meat. Finish by gleaning what you can from the back and the wings.
If you are starting with warm chicken you may need to refrigerate this for up to 2 hours to get it fully chilled. If you are starting with cold chicken, 30 minutes will be just right.