Chicken Waldorf Salad Cups with Spiralized Apples
Try this Chicken Waldorf Salad Cups with Spiralized Apples recipe, or contribute your own.
Try this Chicken Waldorf Salad Cups with Spiralized Apples recipe, or contribute your own.
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 cup walnuts
- for the waldorf salad:
- 1 large chicken breast
- 1 gala apple or apple of choice blade c
- 1 cup grapes halved (red or green – it’s preference!)
- 1 celery stalk diced
- 4 green lettuce leaves or 6 bibb lettuce cups
- for the fayonnaise:
- 2/3 up+ 2 tablespoons nonfat plain greek yogurt
- Carbohydrate 2.16482937717776 g
- Cholesterol 41.1307227272727 mg
- Fat 10.2363814939791 g
- Fiber 1.22682502791436 g
- Protein 20.3575613013315 g
- Saturated Fat 0.769200129773367 g
- Serving Size 1 1 Serving (93g)
- Sodium 107.499481286056 mg
- Sugar 0.9380043492634 g
- Trans Fat 1.10756813005615 g
- Calories 179 calories
Step-by-step
- Place the chicken in a medium deep skillet and cover with water.
- Add a pinch of salt, cover, and bring to a simmer over medium-high heat.
- Once simmering, reduce heat to low and let simmer for 7-10 minutes or until chicken is cooked through and no longer pink inside.
- Transfer to a cutting board and shred with two forks.
- Transfer the chicken to a plate and place in the refrigerator to chill for at least 15 minutes.
- While chicken chills, place a small skillet over medium-high heat.
- Once skillet is heated, add in the walnuts and let toast for 5 minutes or until fragrant and starting to brown.
- When cool enough to handle, roughly chop and set aside.
- Also, combine all of the ingredients for the fayonnaise together in the bottom of a large mixing bowl and whisk until combined.
- Set aside.
- Add the apple, chicken, celery and walnuts to the large bowl with the fayonnaise.
- Toss to combine thoroughly.
- Lay out your lettuce cups and fill with the waldorf mixture.
- Serve.
Why does the chicken turn out dry and rubbery when it hits a rolling boil instead of a gentle simmer? Poaching protein requires controlling thermal energy closely so muscle fibers contract slowly without forcing out all their moisture, which is why maintaining a low heat setting after the water comes up to temperature ensures a tender, shreddable result that cools properly in fifteen minutes. Starting with raw chicken breast rather than a pre-cooked deli rotisserie bird gives complete command over the salinity of the meat, while raw walnuts toasted in a dry skillet for five minutes release essential aromatic oils that stale packaged nuts completely lack.
Combining Greek yogurt and Dijon mustard creates a sharp, protein-dense dressing base that clings evenly to spiralized apples and halved grapes without pooling at the bottom of the bowl. When scaling this yield of four servings up for a larger gathering, maintain the strict ratio of one tablespoon of lemon juice to prevent the oxidation enzymes in the gala apples from turning the fruit brown upon exposure to ambient air.
