Chicken Waldorf - cooking recipe
Ingredients
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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
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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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