Best Fried Chicken Waldorf Salad Whoney Curry Dressing Recipes

SIMPLY THE BEST CHICKEN WALDORF SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread chopped walnuts onto a baking sheet.
• Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
• Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

CHICKEN WALDORF SALAD

Steps:

• Grill chicken: See notes in post above for how to grill the chicken if you haven't done so already. Let cool, chop chicken into chunks and measure out two cups.
• Mix together: Add chicken, diced apple, celery, onion and walnuts in a large bowl. In a small bowl whisk together the mayonnaise, yogurt, lemon juice and mustard until combined.
• Toss with dressing: Add dressing to the bowl with the chicken mixture and toss until everything is well combined. Top with fresh thyme, if using.
• Serve: Serve salad as is, in a wrap, sandwich or as a topping for salad.
• Store: Store leftovers in an airtight container for 3-5 days in the refrigerator. Unfortunately chicken salad doesn't freeze well so if you meal prep this salad plan to eat it within 3-5 days of making!

CHICKEN AND SPINACH WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
• Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
• Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
• In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
• In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.

CHICKEN WALDORF SALAD WITH FLAXSEED-OIL DRESSING

Steps:

• Preheat oven to 350 degrees. Toast walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside.
• In a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and 2 tablespoons water; season to taste with salt and pepper.
• Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates; top with walnuts.

CURRIED WALDORF SALAD

Steps:

• Mix together the lemon juice, yogurt, mayonnaise, curry powder, cumin, and salt. Set aside.
• Cut the apple into 12 wedges. Cut away the core of each wedge and slice into thin crosswise slices. Toss in a large bowl with 2 teaspoons lemon juice. Add the remaining ingredients and toss together.
• Shortly before serving toss the salad with the dressing.