Chicken Waldrof Salad - Taste USA

Chicken Waldrof Salad

  • Duration
  • Serving

This recipe is created by the Kentucky Proud Kitchen’s Chef Brigitte Nguyen with financial support from Kentucky Proud.


1-Lb Chicken Breast (diced)
½-Cup (125 ml) White Wine
1- Fresh Lemon (sliced)
1-Sm Fresh Ginger (slice several coin sizes)
2- Stalks Celery (chopped, save ends)
2-Tsp (10 ml) Salt
1-Cup (250 ml) Water


1-2 Lrg. Apples, local orchards (chopped)
1-Cup (250 ml) Grapes (cut in half)
1- Fresh Lemon, juiced (about 2-tsps i.e. 10 ml)
½-Cup (125 ml) Walnuts (break in to pieces)
½-Cup (125 ml) Plain Greek Yogurt
2-Tbsps (30 ml) Mayonnaise
(salt and pepper to taste)

Further informations

Serving Size: 4 – 6 servings
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes


  • 1

    Poach Chicken in a saucepan with white wine, several coin size ginger, celery ends, lemon slices, and salt. Add water. Cover with lid and slow cook (gentle simmer) for about 20-25 minutes or until done. Remove chicken place on plate. Dice in to bite sizes. Set aside.

  • 2

    In a sauté pan over low heat, add walnuts and roast stirring often until fragrant. Remove from heat. Set aside.

  • 3

    In a large bowl, add apples, grapes, lemon juice and toss. Next, add in chicken, walnuts, celery, yogurt, mayonnaise, salt and fresh ground pepper. Toss until evenly coated.

  • 4

    Salt and Pepper to taste. Refrigerate until ready to use.

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