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Easy Waldorf Salad Recipe with Chicken and California Grapes Primal Gourmet
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Easy Waldorf Salad Recipe with Chicken and California Grapes

Prep Time15 minutes
For Freshly-Roasted Chicken45 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: grilled chicken salad, Waldorf Salad, Waldorf Salad Recipe, Waldorf Salad with Chicken
Servings: 4 servings

Ingredients

  • ¼ cup avocado oil mayonnaise
  • ¼ cup Greek yogurt
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • ¼ teaspoon kosher salt plus more to taste
  • ¼ teaspoon freshly-cracked black pepper plus more to taste
  • 2 cups diced leftover roasted chicken substitute roast turkey
  • 1 cup red and green California Grapes halved
  • 2 ribs celery diced
  • 1 granny smith apple diced
  • ½ cup walnuts lightly toasted
  • 1 head Boston lettuce
  • Gluten-free crackers of choice for serving

Instructions

  • If using freshly-roasted chicken, please see notes. If using leftover roast chicken, please proceed to step 2.
  • In a large bowl, combine the mayonnaise, yogurt, mustard, lemon juice, salt and pepper. Whisk to combine. Add the chicken, California Grapes, celery, apple and walnuts and toss everything to coat. Taste the salad for seasoning and adjust with salt and pepper, as desired.
  • Arrange the lettuce leaves on a plate and spoon the Waldorf Salad overtop. Serve with gluten-free crackers.

Video

Notes

For Freshly-Roasted Chicken:
1/2 whole bone-in and skin-on chicken, substitute two bone-in and skin-on thighs or two bone-in and skin-on breasts
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly-cracked black pepper
  1. Drizzle the chicken with olive oil and massage to coat. Evenly season all over with paprika, salt and pepper. Transfer to the fridge uncovered and marinade for 1 hour to overnight.
  2. If using the oven, place the chicken on a sheet pan lined with parchment paper. Roast in the oven for 40 to 45 minutes or until the thickest part of the breast registers 155F. Switch the oven to broil and cook an additional 2-3 minutes or until the skin is golden brown and the thickest part of the breast registers 160F. 
  3. If using your Traeger, preheat the grill to 425F and place the chicken directly onto the lowest grill grates, bone side-down first. Cook, flipping halfway, until the chicken is golden brown and thickest part of the breast registers 160F, around 45 minutes.