Waldorf salad

Recipe from: 11/23/1989 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 200
  • 125
  • lemon and orange rind, grated
  • 1
    juice of an orange (optional)
  • 250
    chicken breasts
  • 4
    stalks celery
  • 3
    green or red apples
  • a little lemon juice
  • 1
  • 2
    radishes, sliced
  • 50
    walnuts, chopped


Combine the mayonnaise and cream and add the grated rind and orange juice. set aside. Boil the chicken breasts until tender, debone and dice. Slice three of the celery stalks, reserving one for garnishing. Reserve half an apple for garnishing and dice the remainder. Combine the diced chicken, sliced celery and diced apple and add sufficient mayonnaise to moisten the mixture. Cut the remaining celery stalks into long thin strips and the apple half into thin slices. Pour a little lemon juice on top and set aside. Arrange the washed, bite-sized lettuce leaves on a serving platter and spoon the chicken and mayonnaise mixture on top. Arrange the apple slices, strips of celery and sliced radishes on top and sprinkle with the nuts. Pour over a little more mayonnaise and serve the salad with the remaining mayonnaise. Serve immediately. Serves 6 as a salad and 4 as a light meal.

Read more on: poultry


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.