Waldorf Chicken Salad With Tangy Crunch
A fresh take on the classic with chicken, apples, grapes, and toasted pecans in a creamy lemon dressing.
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Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups chopped cooked chicken breasts
- 1 cup halved seedless red grapes
- 1 medium unpeeled Honeycrisp apple, cored and chopped
- 1 cup chopped toasted pecans
- 3/4 cup thinly sliced celery
- 1/4 cup chopped fresh flat-leaf parsley
- Chopped celery leaves, for garnish
- Additional parsley and black pepper, for garnish
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