The Busy Gourmand

Waldorf Chicken Salad

There are enough of these types of recipes to fill a library. I guess it comes down to a matter of taste. I like it a bit lighter on the mayonnaise than most.

2 skinless boneless chicken breasts, precooked, cut in 1/2 inch dice
1 shallot, in small dice
1/4 cup mayonnaise
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 tablespoon dijon mustard
2 teaspoons freshly chopped tarragon, or mexican mint marigold
1 apple cored and cut into 1/2 inch chunks
1 celery rib, diced
1/3 cup walnuts, chopped
kosher salt, and freshly ground black pepper

In a medium size bowl combine the mayonnaise, olive oil, vinegar, mustard and tarragon. Whisk the mixture until completely blended

In a large bowl combine the chicken, shallot, apple, celery and walnuts. Stir to mix. our the mayonnaise mixture over the chicken mixture and stir coating all the pieces evenly.

You could serve this as a sandwich or my preferred method over a small bed of greens.