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Waldorf salad was created at New York’s Waldorf Astoria Hotel in the late 1890s. It was an instant success. The original version contained only apples, celery, and mayonnaise. Chopped walnuts later became an integral part of the dish. In parts of Europe, chicken is added to make this more of a light main dish, and that’s the version we present here. We also included other ingredients added to this salad over the years. Waldorf salad is usually served on a bed of lettuce.
1 pound (450 grams) red apples, unpeeled and diced (approximately 3 medium apples)
3 tablespoons fresh lemon juice
1/2 cup Gefen Light Mayonnaise, or to taste
4 stalks celery, thinly sliced
4 shallots, sliced (optional)
1/2-3/4 cup Gefen Pineapple pieces, or to taste
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 cup walnuts, chopped, plus some more for garnish
1 pound (450 grams) cooked chicken, cubed
2 tablespoons turbinado sugar, or to taste
black pepper, to taste
lettuce for lining bowl
Place the apples in a bowl with the lemon juice.
Set aside.
Meanwhile, mix together the celery, shallots, pineapple pieces, garlic, and walnuts.
Add to the apple mixture.
Stir in the remaining ingredients, mayonnaise, sugar, and pepper.
Add cooked chicken and mix well.
Pour onto serving platter lined with lettuce, if desired.
Garnish with chopped walnuts.
Photography: Daniel Lailah Styling: Amit Farber
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Delicious way of using cooked chicken. I use cooked chicken in this recipe and even though I tweak it to leave out the lemon juice, mayonnaise, pineapple, shallots and sugar I add a bit more fruit and celery to make it less dry it is still a winner. I would use my own mayonnaise except that it is a bit too salty and would spoil the taste. I have a healthy , delicious way of using up cooked chicken so it is a real winner.
Thank you