New Waldorf Chicken Salad Recipe

Step 1

In large shallow saucepan, pour in water to depth of 2 inches; add peppercorns, bay leaf and garlic. Heat over medium heat until simmering (small bubbles form but do not break surface of water).

Step 2

Add chicken to pan in single layer, meaty side down; cook for 15-20 minutes or until no longer pink inside. Using tongs, transfer chicken to plate; let cool in refrigerator for about 1 hour or until chilled. [Chicken can be covered and stored for up to 4 hours.]

Step 3

Dressing: in small bowl, whisk together yogurt, mayonnaise, parsley, lemon juice, mustard and pepper. (Dressing can be covered and refrigerated for up to 8 hours.]

Step 4

Meanwhile, thinly slice onions and celery. Pull off skin from chicken. Pressing small paring knife against bone, cut off each breast to remove in 1 piece. Cut lengthwise into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

Step 5

One apple at a time, slice off 1 side close to core; repeat 3 more times. Layer each piece cut side down; cut in half horizontally. Holding layers together, cut into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.

Step 6

In large bowl, combine chicken, green onions, celery, apples and pecans. Add dressing and stir gently to coat well.


New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet red pepper, chopped; omit pecans. Dressing: Replace parsley with 3 tb chopped fresh basil; omit lemon juice.

Curried Chicken Salad: Omit apples and pecans. Add half a sweet red pepper, chopped, and 1/4 cup currants; sprinkle salad with 1/4 cup toasted sliced almonds. Dressing: Omit parsley and mustard. Add 3 tb chopped fresh coriander, 3/4 ts curry powder, 1/4 ts each ground cumin and ginger, and a pinch of salt.

Source: Canadian Living magazine, Aug 95 Canadian Living Test Kitchen: Cooking Lesson recipe

Things You'll Need

  • 5 Black peppercorns
  • 1 Bay leaf
  • 1 Garlic clove, halved
  • 4 Chicken breasts
  • 2 Green onions
  • 1 Celery stalk
  • 2 Red apples
  • 1/4c Toasted pecans, coarse chop
  • 1/2c Plain yogurt
  • 1/3c Light mayonnaise
  • 2tb Fresh parsley, chopped
  • 2ts Lemon juice
  • 2ts Dijon mustard
  • 1/4ts Pepper

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