Waldorf Chicken Salad

All I have to say about this is... BEST CHICKEN SALAD EVER!!! (Yes, I am yelling at you via Internet speak, and if I were actually with you, I would probably be enthusiastically smacking your leg or patting your arm for emphasis.) Here's the recipe:

Waldorf Chicken Salad

2 c. prepared chicken, cut up
1 medium sweet apple, diced with peel (Red or Golden Delicious)
1 stalk of celery, diced
1 c. seedless red grapes, quartered
1 c. walnuts or pecans, diced (you may toast these first)
1 c. mayonnaise

Cut prepared chicken into bite-sized chunks and place into mixing bowl. Chop apple, celery, grapes and nuts, and add to chicken. Add mayonnaise and stir gently until well-combined. Serve as a sandwich spread or as a topper for crackers. This is especially elegant when served on croissants.

To Prepare Chicken:  Preheat oven to 375 degrees and take approximately one large chicken breast or three leg quarters--with skin--and place on baking sheet. (Be sure to first rinse chicken with water and pat dry with a paper towel.) Season chicken on all sides with a generous sprinkling of salt and freshly ground black pepper. Bake for about 35 minutes, or until chicken is done.  After chicken has cooled, remove and discard skin. Remove all usable meat from the bone and set aside.

Though baking the chicken is my favorite way to prepare it (it holds more flavor this way), you may also boil it, or if you're in a real hurry, you can used canned chicken instead. However, taking the extra time and effort to bake it first is well worth it, in my opinion!

A key to this dish is using a good mayonnaise--you want to use one that has flavor to it and doesn't just taste greasy; however, I don't recommend using Salad Dressing (Miracle Whip) in place of mayonnaise--it will not taste at all the same. If you are concerned about calories, try using a low fat mayonnaise instead (I will warn you, though--the low fat won't be as yummy as the real deal.) I am currently a fan of Portmann's brand mayonnaise.