Inside-out Waldorf Salad

By Mangia Paleo April 3, 2016 Recipes 2 Comments

Spring has sprung! The warmer weather and abundant sunshine always has me craving crisp and refreshing food. Waldorf salad is traditionally chicken salad including chopped grapes, celery, walnuts, and apples. I decided to turn this into a fun snack by stuffing the celery with chicken salad!

I’ve had this recipe sitting in my blog post drafts for over a year. It’s not that I’ve been hiding or saving it, I honestly forgot about it. Until recently. The other day I had a craving for something with mayonnaise, but still crisp and refreshing. Weird, but I can’t explain my cravings sometimes. #femaleproblems. As you may know I’m currently working to earn a Masters degree while I work full time. Before this time consuming addition I saved weekends for recipe testing, blog writing, food photography, and EATING. Now, it’s a mad dash to even grab a snack. With that said, I had to dip into my archived recipes to pull out an oldie but a goodie.

INGREDIENTS

Waldorf Salad:
2 6oz chicken breasts, cooked
1 medium crisp apple (gala), cubed
1/2 cup red grapes, sliced
3/4 cup walnuts, chopped
2 tsp parsley, chopped
1 head celery
1/2 lemon, juice and zest

Paleo Mayonnaise:
1/2 cup light olive oil or avocado
1 egg yolk
1/2 lemon (juice only)
Pinch sea salt

DIRECTIONS

To make the mayonnaise, add egg yolk to a food processor or blender. Blend on low-medium as you slowly drizzle in the oil. Slowwwwwlyyyy. Then add lemon juice and salt to blend more.

For the salad, chop the cooked chicken breast (350 degree oven for 30 min), walnuts, grapes, and apples to 1/4 inch pieces. You want them small enough to fit in the celery stem.

Mix the chopped ingredients with mayo, lemon juice, lemon zest, and parsley.

Fill the boat-like portion of the celery stalk. Cut in half or thirds for a two-bite finger food.