Waldorf Chicken Pasta Salad
This salad is great for an easy lunch or potluck side dish. It is a set up from the traditional fruit and nut salad, and can be a full meal. With pasta, crisp apples, sweet grapes, crunchy celery, nuts and tangy marinated chicken you’ll want to keep this in your lunch rotation.
Servings 6
Equipment
- Large bowl
Ingredients
- 1 1/2 cups diced, cooked chicken
- 2 tablespoons vegetable oil
- 4 tablespoons apple juice
- 2 tablespoons white vinegar
- 8 ounces rotini pasta
- 1 medium apple, cored, diced
- 1/2 cup thinly diced celery
- 1 cup halved seedless red grapes
- 1 cup mayonnaise
- 1/2 cup chopped walnuts
Instructions
- Combine vegetable oil, orange juice, and vinegar. Add diced chicken and allow to marinate for at least an hour.
- Meanwhile, cook pasta in salted boiling water according to package directions. Drain and rinse with cold water, until pasta is cool. Set aside and allow to drain completely.
- Add the marinated diced chicken, cooked and cooled pasta, diced apples, sliced celery, halved grapes, and nuts to a large mixing bowl. Refrigerate until ready to serve.
- Just before serving, add mayonnaise and toss to combine. Serve chilled, topped with additional grapes & sliced almonds.
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