Autumn Waldorf Chicken Salad (AKA “Falldorf” Chicken Salad)

Excuse me, but I have a bone to pick with time. It’s moving too fast.

After over eighteen months of this global panini, it suddenly feels like the world is holding down the accelerator to get back to “normal” while still figuring out how to drive. Meanwhile, I’m the dad in the passenger seat slamming on imaginary brakes.

I want to get back to living a normal life just as much as the next person, but a tiny part of me doesn’t feel ready. First of all, if I’m being *real* honest and vulnerable, I’m still getting over the heartbreak of watching live music vanish in front of my eyes last March. On the other hand, despite the sadness, I enjoyed being forced to slow down. I have loved not having to live out of a suitcase, getting to actually have weekends, and suddenly having all the time in the world to plan and cook delicious meals. Also, I’ve finally gotten to pursue my dream of turning this blog into a business. NBFD!!!!!

I’m truly not complaining (I’m grateful to have stuff going on), but when your personal and professional schedules suddenly go from zero to sixty, it can be a little scary. But, since there’s not much I can do to slow this transition (it was going to happen eventually!) all I can do is control how I respond.

Naturally, I am responding with food.

Cooking and eating delicious food is at the core of my self-care routine, and when things get busy, I always find ways to fit it in. I think a common misconception about eating mostly homemade food is that it has to take tons of time out of your schedule. It truly doesn’t, and this FIFTEEN MINUTE recipe is proof.

Since developing this Autumn Waldorf Chicken Salad recipe last fall (and aptly nicknaming it “Falldorf,” because I never miss an opportunity to portmanteau), it has become a staple in my diet. It is filling, perfect for packing in a lunch, and has tons of flavors and textures going on. Tender chicken breast, crisp apples, juicy grapes, crunchy pumpkin seeds, herbaceous rosemary, and a creamy (but not too heavy) dressing all come together to create this simple masterpiece you see before you. Did I mention it only takes 15 minutes?

So, let’s break down why this recipe is so great, shall we?

The Chicken

Rotisserie or leftover cooked chicken are perfect for this. I prefer using white meat for chicken salad, but have also been known to sneak in some dark meat in as well.

If you don’t have pre-cooked chicken on hand, you can make it yourself in about 20 minutes. Drizzle two medium-large chicken breasts with olive oil, salt, and pepper and roast them at 425˚F for 15-18 minutes until they reach an internal temperature of 165˚F. If you have rosemary on hand, throw a whole sprig or two underneath each breast to infuse them with flavor as they cook. Just make sure – if you’re cooking the chicken yourself, let it rest as long as possible before you cut into it to keep the juices inside, and let it cool completely before you assemble this salad.

Can It Be Made Meatless?

Sure! Feel free to substitute 3 cups of chickpeas or cubed extra-/super-firm tofu (the firmer the tofu, the more like “chicken” it will feel). If you have a go-to chick’n substitute you like, feel free to use that.

The Apples

I recommend using something on the crisp, sweet side. Honeycrisp or Fuji would work nicely, or if you feel inclined, a Granny Smith would add a nice tartness. I recently used Autumn Crisp apples that I had laying around from a trip to the orchard, and they were absolutely perfect. (I can’t say I’ve ever seen them in a grocery store, but if you see them, get a bunch. They’re delicious!)

The Grapes

Red or black grapes are the move. I prefer black grapes over red grapes for this recipe, because they’re on the sweeter side and they have a gorgeous deep color which just screams “fall.” I wouldn’t personally use green grapes since they tend to be on the sour side, but if that’s what you have you can totally use them.

The Seeds

While a traditional Waldorf salads use walnuts, we’re giving this a ~fall twist~ with raw pumpkin seeds. You could easily use sunflower seeds as well or another kind of nut, but there’s a butteriness and a crunch to pumpkin seeds that’s just really unique and special! I prefer to use raw pumpkin seeds, as I find roasted ones to be too salty and overpowering.

The Celery (or Rather, Lack Thereof)

I may be biased because I don’t like raw celery, but I honestly don’t feel like it’s necessary in this particular chicken salad. If you’re inclined, throw it in.

The Dressing

The dressing for this salad can be based on any combination of mayonnaise and/or Greek yogurt. I usually do a 50/50 combination of regular mayo and 2% Greek yogurt. I find this combo to be perfectly balanced, not too heavy, with a delightful tang. Also in the dressing is dijon mustard and fresh, chopped rosemary. The amount of raw rosemary called for here allows the flavor to come through without being overwhelming, as raw rosemary can be sometimes. If you find the raw rosemary is too pungent for your taste, try scaling back on the amount used, chop it up more finely, or use a dried rosemary powder.

 

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