Name: Autumn Waldorf Chicken Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups cooked, chilled chicken; 1 apple (I prefer a sweet variety like Honeycrisp or Fuji); 1 cup black or red grapes; 1/3 cup raw pumpkin seeds; 1/2 cup mayonnaise; 1/2 cup greek yogurt; 2 Tbs. dijon mustard; 1/2 sprig rosemary; Salt and freshly ground pepper, to taste

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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 it’s still figuring out how to drive. I'm the nervous 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 *really* 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 having tons of time to cook delicious meals. Also, I've finally gotten to pursue my dream of turning this blog into a business. NBD!!!!!

I'm truly not complaining (I'm very grateful to have had 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 try to prioritize fitting it in. I think a common misconception about cooking 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 meal rotation. It is filling, perfect for packing in a lunch as a sandwich or with crackers, and has tons of flavors and textures going on. Tender chicken breast, crisp apples, juicy grapes, crunchy pumpkin seeds, herbaceous rosemary, and a creamy yet light dressing all come together to create this simple masterpiece you see before you. Did I mention it only takes 15 minutes?

Now, let's break this recipe down:

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 to let the chicken rest and cool before you cut into cubes.

Can It Be Made Meatless?

Sure! Feel free to substitute 3 cups of chickpeas. If you have another 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.

The Grapes

Red or black grapes are my preference for this chicken salad. Black grapes are on the sweeter side and have a gorgeous deep color which just screams "fall!" Green grapes aren’t as tasty in this recipe as they tend to be on the sour side, but if that's what you have they will totally do.

The Seeds

While a traditional Waldorf salads use walnuts, we're giving this a ~fall twist~ with raw pumpkin seeds. There's a butteriness and a crunch to them 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. You could also use sunflower seeds or chopped walnuts in place of pumpkin seeds.

The Celery (or Rather, Lack Thereof)

I might be biased because I’m not a huge fan of celery, but I honestly don't feel like it's necessary in this particular recipe. If you would really miss it, feel free to 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 with a delightful tang. As far as the rosemary is concerned, the amount called for in the dressing allows the flavor to come through without being overwhelming. Raw rosemary can sometimes be pungent, so if it’s too strong for your taste, try scaling back on the amount used, chop it up more finely, or use a dried rosemary powder.