Chicken Waldorf Salad
Here’s a very unique and intriguing take on the classic Chicken Waldorf Salad, loaded with all kinds of tasty morsels of chicken, avocado, grapes, apples and celery, a handful of nuts, all generously coated in a creamy, tangy goat cheese dressing!
Okay, I don’t think I’ve invented anything with this yummy, healthy and über nourishing chicken salad; In fact, you’ll probably find that this is a fairly classic flavor combination, very “Waldorf-like” indeed. But hey, it’s a classic that truly works, so why not?
My only real twists have been to use sour cream and goat cheese instead of mayo, on top of throwing a splash of vanilla and a pinch of rosemary to the dressing, which definitely confer a totally unique flavor to this otherwise pretty well known dish.
If you happen to have leftover cooked chicken in the fridge right now and are wondering what to do with it, well, this salad right here would be a very good option! It’ll certainly be a great change from the usual chicken sandwich, or Chicken Fried Rice…
This Chicken Waldorf Salad, it’s the union of a million different textures and flavors. Alright, maybe not a million, but still… It’s creamy, it’s crunchy, it’s sweet, tender, crispy and tangy, all at once. Plus, it comes together in no time (providing that you have some leftover cooked chicken in the fridge) lat all and it’s so crazy tasty and filling.
It definitely is what I call a good eating experience! Now all of a sudden, I want to be eating this salad again… like now!
Maybe I should get a Roasted Chicken going!
Grab a large mixing bowl and in it, combine the leftover cooked chicken (me, I pretty much always use my famous Dutch Oven Roasted Chicken), diced avocado, red grapes, diced apple, celery, chopped pecans and parsley. Set that aside for now.
In a small food processor — I love my little Ninja Master Prep for this! — combine some sour cream (or yogurt), goat cheese, milk, honey, rosemary, vanilla, salt and pepper and process until smooth and creamy. Pour this delicious creamy dressing all over your reserved salad…
Now give the whole thing a very delicate toss, until all the ingredients are evenly distributed and well coated.
Serve immediately — or leave in refrigerator for a couple of hours to allow flavors to meld — over a bed of leafy greens.
Chicken Waldorf Salad
- In a large mixing bowl, combine the cooked chicken, diced avocado, red grapes, apple, celery, pecans and parsley. Set aside.
- In a small food processor, combine the sour cream (or yogurt), goat cheese, milk, honey, rosemary, vanilla, salt and pepper and process until smooth and creamy.
- Pour over reserved salad and toss delicately, until well combined.
- Serve immediately over a bed of leafy greens.
*Editor’s Note: This post was originally published in March of 2012 and has since been completely revamped and updated with better pictures. A few minor modifications to the original recipe may also have been made.