Description
A refined chicken salad featuring shredded chicken, crisp apples, and celery in a creamy Greek yogurt dressing, enhanced with toasted pecans and poppy seeds. Rooted in American cuisine and originally crafted for the Waldorf Astoria Hotel in New York, it’s ideal for lunch gatherings and elegant events.
Ingredients
2 cups cooked chicken breast, shredded
1 1/2 cups finely diced apple (such as Granny Smith or Fuji)
1 1/2 cups julienned celery
3/4 cup Greek yogurt (non-fat or regular)
2 tablespoons lite mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped pecans
2 tablespoons poppy seeds
1/4 cup freshly chopped parsley
Instructions
Combine shredded chicken, diced apple, and julienned celery in a large bowl
In a separate small bowl, mix Greek yogurt, lite mayonnaise, apple cider vinegar, and lemon juice with salt and black pepper
Pour the dressing over the chicken mixture and toss gently to coat
Sprinkle toasted pecans and chopped parsley into the salad
Garnish with poppy seeds before serving
Notes
Serve on croissants or lettuces for a handheld meal
Toasted pecans can be substituted with almonds or walnuts for variety
Store in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15
- Category: trends
- Method: Make
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg