Simple, classic, and easy enough for a busy weeknight meal. This elegant salad was first created at the Waldorf-Astoria Hotel, by Oscar Tschirky, in New York City in the 1890’s. It has since become a chicken salad staple at many restaurants, family picnics and other get-togethers. This is my husband’s favorite chicken salad. Eat it as a salad, in a sandwich or a wrap. It is very versatile. Its also prefect to take to a spring or summer picnic. To make this salad more healthy, replace the mayonnaise with plain greek yogurt.
Yield: Serves 4
4 boneless skinless chicken breasts
4 ribs of celery, diced
1 apple, diced
1 cup grapes, diced
the juice of 1 lemon
1/4 cup chopped walnuts
1 tablespoon fresh thyme (optional)
1/2-3/4 cup mayonnaise, or plain greek yogurt
kosher salt
pepper
olive oil
Salt and pepper chicken. Preheat skillet. Drizzle with olive oil. Brown chicken on each side and cook until done.
Combine all other ingredients except mayonnaise in a large bowl. Let chicken cool and chop. Add to salad bowl. Add desired amount of mayonnaise.
Refrigerate until ready to serve.
