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Waldorf Chicken Salad Wrap

Chef Josh from LDS Hospital makes a Summer favorite
Waldorf Chicken Salad Wrap
Yield: Serves 4
  • 1 Lb. chicken breast
  • 3 Tbsp. red onion
  • 3 Tbsp. celery
  • ¼ walnuts
  • 1 Fuji apple
  • ¾ cup mayonnaise
  • 1/3 cup red grapes
  • 1 tsp. curry powder
  • 3 tsp. parsley
  • 1½ tsp. lemon juice
  • 1½ tsp. tarragon
  • 4 oz. mixed greens
  • 1 tomato
  • 2 (12") spinach herb wrap
  • Cook chicken breasts and place in the fridge to cool. Dice into ¼ chunks.
  • Slice the flesh of the apple off of the core. Cut the apple slices into ¼ inch sticks and the into ¼ inch chuncks.
  • Place all of the ingredients together in a bowl and mix well to combine.
  • Slice the tomato into ¼ inch slices.
  • To make the wrap cut the wrap in half. Lay down some mixed greens followed by the tomato.
  • Place the chicken salad on top and roll the wrap over to form a cone.
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