Alright, let’s talk about this chicken salad I whipped up the other day. It’s got apples and walnuts in it, and let me tell you, it’s pretty darn good. I had some leftover chicken from a roast I made. I hate wasting food, so I figured, why not make a salad?
First, I grabbed that leftover chicken and shredded it all up. You know, just pulled it apart with a couple of forks until it was all nice and stringy. Then I diced up a couple of apples. I used Honeycrisp because they’re my favorite, but you can use whatever kind you like. I also chopped up some celery because, well, chicken salad needs celery, right? A handful of walnuts got tossed in there too, for some crunch and, you know, healthy fats or whatever.
Making the Dressing
- I mixed together some mayonnaise, not too much though.
- Then I squeezed in a bit of lemon juice to brighten it up.
- A little salt and pepper for seasoning, and that was it.
The dressing was super simple, but it worked perfectly. I poured that dressing over the chicken, apples, celery, and walnuts, and gave it all a good stir. I threw in a small handful of dried cranberries because I had some in the pantry and thought they’d add a nice pop of color and a little bit of sweetness. I tasted it and decided that it needed something else, so I crumbled in a little bit of blue cheese. Goat cheese or feta would probably be good too, but I had blue cheese on hand.
Served it on a bed of lettuce, and boom! Lunch was ready. It was crisp, it was creamy, it was crunchy, and it was just plain delicious. My family really liked it too, so I’ll definitely be making this again. Maybe next time I’ll try it with grapes, like in that Waldorf salad I read about once. It’s a great way to use up leftover chicken, and it’s a pretty healthy meal too. Win-win!
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