Waldorf Salad

This is my take on Waldorf salad. I had it once at Arby’s 20 years ago, so it might not be traditional, but it’s still really good. 

I used raisins instead of grapes, because I needed to meal plan a whole weeks worth of lunches. 

It would also be great for a potluck. 

Ingredients:

• 6 chicken breasts, and 6 tenderloins (or equivalent weight), cut into bite-sized pieces. 
• 1 stalk of celery, sliced into 1/8” pieces. 
• 3 large apples (Envy and Red Delicious), cored and diced. 
• 1 package raisins (about 2 cups).
• 1 package of walnuts (or 2 cups), halves and pieces. 
• 1 container of Mayo (15 oz) like Better Body Foods avocado Mayo. 
• 1/2 stick of butter for frying chicken. 
• 1 tbsp garlic powder, for seasoning chicken. 
• 1/2 pint of buttermilk, for marinating chicken (optional).
• 1/2 cup vinegar, for marinating chicken (optional). 

Directions:

1. Rinse chicken and cut into bite-sized pieces. 
2. Transfer to a 16 cup container and top with buttermilk and vinegar. 
3. Allow to marinate in the fridge for 8 to 24 hours. 
4. Transfer chicken to a colander, and rinse well. 
5. Fry chicken (medium high heat) in a skillet, 1/3 batch at a time, and drain liquid between batches. You don’t have to get the chicken entirely done, because we’ll be sautéing it in butter later. 
6. After you’ve drained the liquid from the last batch, add butter and allow it to begin to brown. 
7. Add drained chicken and stir until it’s lightly browned and finished cooking. 
8. Transfer 1/2 the chicken to a 4 quart bowl, and the other half to a second 4 quart bowl. 
9. Add garlic powder, and stir well. 
10. Add remaining pre-prepped ingredients (1/2 per bowl) and stir well. 
11. Divvy up into 5 large deli containers, and 4 medium deli containers. 
12. Refrigerate for at least 4 hours. 

Serves 7 men, or 14 women. Or, serves 1 man and woman for a week of workdays worth of lunches.