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Summery Waldorf Chicken Salad


  • 2 large yellow peppers, seeded and cut into quarters
  • 1 pound(s) skinless, boneless chicken breasts
  • 1 teaspoon(s) vegetable oil
  • Salt
  • Pepper
  • 2 stalk(s) (medium) celery
  • 1/2 cup(s) seedless grapes
  • 1/4 cup(s) lower-sodium chicken broth
  • 2 tablespoon(s) fresh lemon juice
  • 1 clove(s) garlic, peeled
  • 1/2 cup(s) walnuts
  • 8 cup(s) mixed salad greens
  • 3 whole-wheat pita breads, toasted and cut into quarters


  1. Prepare outdoor grill for covered direct grilling on medium-high.
  2. Toss peppers and chicken with oil and 1/8 teaspoon salt; place on hot grill grate. Cover; cook peppers 10 minutes or until charred, turning once. Cook chicken 12 to 15 minutes or until cooked through (165 degrees F), turning once. Let cool.
  3. Finely chop celery and cut grapes in half. Place in large bowl.
  4. In food processor, puree peppers, broth, lemon juice, garlic, and 1/4 teaspoon each salt and black pepper. Add walnuts; pulse until finely chopped.
  5. Chop chicken; toss with celery, grapes, and dressing. Serve with greens and pita.

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