This is a variation on the traditional chicken Waldorf salad in that I have utilized some leftover roasted chicken and it also has pecans and sunflower seeds in place of the usual walnuts that you find in the typical fare. I also add a touch of brown mustard and Worcestershire sauce gives it a rich flavor.
Ingredients
|
2 |
Cups |
Roasted dark chicken meat cubed (2 leg quarters) |
|
¼ |
Cup |
Red onion, small diced |
|
1 |
Cup |
Gala red apple, medium diced (1 medium apple) |
|
½ |
Cup |
Celery, medium diced (1 rib) |
|
½ |
Cup |
Pecan halves |
|
1 |
Tbsp |
Sunflower seeds, toasted and salted |
|
1 ½ |
Tbsp |
Brown mustard |
|
¼ |
Cup |
Mayonnaise |
|
½ |
Tbsp |
Worcestershire sauce |
|
½ |
Tsp |
Salt |
|
¼ |
Tsp |
Black pepper |
Procedure / Steps
- Remove chicken meat from the bones and cube into medium pieces.
- Small dice the onion, and medium dice the apple and celery then combine with the chicken in a medium mixing bowl.
- Add the pecan halves and the sunflower seeds and toss well.
- Add the brown mustard, mayonnaise and Worcestershire sauce and mix well to incorporate.
- Season to taste with the salt and black pepper.
Serve on a bed of lettuce, stuffed into a tomato crown or as a sandwich.
