Roasted Chicken and Celery Waldorf Salad

chicken-celery-waldorf-salad
Photo by Kate Mathis
Roasted Chicken and Celery Waldorf Salad 2.9 19 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 34 g (7 g saturated fat)
    • Cholesterol 140 mg
    • Sodium 960 mg
    • Protein 34 g
    • Carbohydrate 18 g
    • Sugar 8 g
    • Fiber 6 g
    • Iron 2.5 mg
    • Calcium 127 mg

Heat oven to 400° F. Toss the chicken, grapes, sliced celery, thyme, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt, and ½ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until the chicken is golden and cooked through, 18 to 20 minutes. Remove from oven and let cool slightly. Discard the thyme sprigs and shred the chicken into bite-size pieces using 2 forks.

Meanwhile, whisk together the yogurt, mustard, vinegar, the remaining tablespoon of olive oil, and ¼ teaspoon each salt and black pepper in a large bowl. Add the chicken, grapes, celery, escarole, and walnuts and toss to combine. Serve with a baguette.

Ingredients

  1. Check pounds boneless, skinless chicken thighs (about 6)
  2. Check 1 cup seedless grapes
  3. Check 3 stalks celery, thinly sliced, plus leaves for serving
  4. Check 3 thyme springs
  5. Check ¼ to ½ teaspoon crushed red pepper
  6. Check 3 tablespoons olive oil
  7. Check Kosher salt and black pepper
  8. Check ¼ cup plain yogurt
  9. Check 2 tablespoons Dijon mustard
  10. Check 1 tablespoon apple cider vinegar
  11. Check 1 large head escarole, torn into bite-size pieces (about 12 cups)
  12. Check ½ cup toasted walnuts, roughly chopped
  13. Check Baguette, for serving

Directions

  1. Heat oven to 400° F. Toss the chicken, grapes, sliced celery, thyme, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt, and ½ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until the chicken is golden and cooked through, 18 to 20 minutes. Remove from oven and let cool slightly. Discard the thyme sprigs and shred the chicken into bite-size pieces using 2 forks.
  2. Meanwhile, whisk together the yogurt, mustard, vinegar, the remaining tablespoon of olive oil, and ¼ teaspoon each salt and black pepper in a large bowl. Add the chicken, grapes, celery, escarole, and walnuts and toss to combine. Serve with a baguette.