Jess Bentley
@SliceofJess
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Chicken Salad
1.25 lbs
1 cup
seedless red grapes, halved
2
celery ribs, finely diced
1/4 small
red onion, minced (about 1/4 cup)
1/2 cup
slivered almonds
2 tablespoons
fresh Italian parsley, chopped
1 cup
mayonnaise
3 tablespoons
heavy whipping cream
2 tablespoons
fresh lemon juice
1 teaspoon
salt
1 teaspoon
white pepper
black pepper, optional to taste
croissants, optional for serving
green leaf or butter lettuce leaves, optional for serving
- Season the chicken breasts according to your personal preferences (Jess used garlic powder, onion powder, paprika, salt, and pepper).
- Sear and cook in a skillet or over a grill until internal temperature has reached 165°F.
- Set aside to cool.
- Prep the fruits, veggies, and herbs, then cut the cooled chicken into small chunks.
- Mix these with all ingredients listed in a large bowl (except for the black pepper) until fully combined.
- Serve on its own, on top of lettuce leaves, with crackers, or on a croissant as a sandwich.
- Season with black pepper, if desired.
Notes from Jess:
- Jess seasoned her chicken with the ingredients listed above, but feel free to season however you see fit. She likes the dash of paprika for extra flavor, but it’s not mandatory. What is mandatory is to season with at least salt and pepper. Or use your favorite rub!
- She likes to use white pepper instead of black in this recipe because it’s more mild in flavor. She does this because she has young mouths to feed, but if you’d like to skip the white pepper and only go with black pepper… go for it!
- Leftovers of the chicken salad should be kept refrigerated, in an airtight container, and consumed within 4 days. Personally, she likes to make the chicken salad the day before and start to eat it the next day… as the flavors have blended together and that’s when it tastes best.
For more details and information on this recipe, see Slice of Jess blog post for Chicken Waldorf Salad.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Chicken Waldorf Salad
Jess Bentley
@SliceofJess
Yield: 6
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Chicken Salad
1.25 lbs
1 cup
seedless red grapes, halved
2
celery ribs, finely diced
1/4 small
red onion, minced (about 1/4 cup)
1/2 cup
slivered almonds
2 tablespoons
fresh Italian parsley, chopped
1 cup
mayonnaise
3 tablespoons
heavy whipping cream
2 tablespoons
fresh lemon juice
1 teaspoon
salt
1 teaspoon
white pepper
black pepper, optional to taste
croissants, optional for serving
green leaf or butter lettuce leaves, optional for serving
- Season the chicken breasts according to your personal preferences (Jess used garlic powder, onion powder, paprika, salt, and pepper).
- Sear and cook in a skillet or over a grill until internal temperature has reached 165°F.
- Set aside to cool.
- Prep the fruits, veggies, and herbs, then cut the cooled chicken into small chunks.
- Mix these with all ingredients listed in a large bowl (except for the black pepper) until fully combined.
- Serve on its own, on top of lettuce leaves, with crackers, or on a croissant as a sandwich.
- Season with black pepper, if desired.
- Jess seasoned her chicken with the ingredients listed above, but feel free to season however you see fit. She likes the dash of paprika for extra flavor, but it’s not mandatory. What is mandatory is to season with at least salt and pepper. Or use your favorite rub!
- She likes to use white pepper instead of black in this recipe because it’s more mild in flavor. She does this because she has young mouths to feed, but if you’d like to skip the white pepper and only go with black pepper… go for it!
- Leftovers of the chicken salad should be kept refrigerated, in an airtight container, and consumed within 4 days. Personally, she likes to make the chicken salad the day before and start to eat it the next day… as the flavors have blended together and that’s when it tastes best.
