Chicken Waldorf - cooking recipe

Ingredients
    4 None eggs, at room temperature
    1/4 cup mayonnaise
    2 tbsp lemon juice
    2 cups shredded cooked chicken
    4 None celery sticks, thinly sliced
    2 None red apples, halved, cored, cut into thin wedges
    4 large Romaine lettuce leaves, torn
    1/2 cup store-bought croutons
    1/2 cup chopped walnuts, toasted
Preparation
    Place eggs in a medium saucepan; cover with cold water. Bring to a boil on medium heat. Once water reaches a boil, remove pan from the heat. Let eggs stand in water 12 minutes; drain. Refresh under cold running water. Peel and halve eggs.
    Whisk mayonnaise and lemon juice in a small bowl. Toss remaining ingredients in a serving bowl. Season. Top salad with eggs. Serve drizzled with dressing.

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