Lately I have been trying to make dishes that I can get two or three dinners out of, so I decided to make a batch of Waldorf chicken salad. I made almost an identical batch of tuna salad too, and I loved that as well!
Here is a list of the basic ingredients you will want to include. The quantities are easy to vary based on how much salad you are making, and how you like it prepared.
1 package boneless skinless chicken tenders (about 1.25 pounds)
1/3 cup mayonnaise
1/3 cup of Greek yogurt
1/4 cup of chopped celery
1/4 cup of chopped apple
1/4 cup of chopped nuts (I used cashews)
1 box of raisins
1 clove of garlic (for poaching)
I started by poaching my chicken. I had never done this before but it was a pretty easy way to cook chicken and apparently it keeps it moist. Start by putting the chicken and chopped garlic into a large pot, and then filling with water (beware! don't put too much water or it will bubble over and make a huge mess in your kitchen... oops!) Bring the water to a boil, and once it was boiling turn down the heat, cover the pot and allow it to simmer for about 8-10 minutes. It may take longer to cook larger breasts, but just check that it is white and cut into it.
Remove the cooked chicken from the pot and allow it to dry and cool off. I used a cake rack and it worked well so that they chicken could drain a bit too.
As your chicken is cooking and cooling, you can chop all the other ingredients. You can chop them as fine as you want, it depends on how lumpy you want your chicken salad. I used green apple, celery and cashews. (Some people add grapes or raisins, and I prefer raisins. However, I don't like the raisins to get soggy if I'm saving the chicken salad for a few days, so I just add mine when I'm ready to eat.)
Once your chicken is cool, chop it into small, 1/4 - 1/2 inch pieces. Then throw everything in a bowl, including the mayo and Greek yogurt and mix it together. Speaking of which, I would start out slow with the mayo and yogurt, and add more to your liking. I learned the hard way that it is easier to add mayo to chicken salad than it is to take it out!
Once my chicken salad was all mixed I threw it in the fridge for about 30 minutes before eating.
Side note: this post was supposed to end with my chicken salad in a pita looking so cute and delicious, but when I went to get a pita that I just purchased the day before, it already had mold on it! Every single pita in the package was moldy. I was SO mad and pretty grumpy about my late evening run to Publix just to get a hoagie roll. I was so hungry when I got back that I forgot to take a picture. Oh well!
Like I said, I tried this recipe with tuna as well and I just adjusted the ingredients for the quantity of tuna that I was using. Such a yummy way to make tuna salad - I never make it another way again!