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Grilled Chicken & Waldorf Salad Wraps
Wrap up the flavor of a traditional Waldorf Salad with chicken marinated in Girard’s® Apple Poppyseed Vinaigrette and served with lettuce, apples, celery, grapes and walnuts. Prep Time: 15 minutes
Cook Time: 15 minutes
Serves 6
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| For Chicken: |
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4 skinless boneless chicken breasts (about 1 1/4 lbs. total) |
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Salt and pepper |
 | ½ cup Girard's® Apple Poppyseed Dressing |
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| For Waldorf Salad: |
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½ cup mayonnaise |
| ¼ cup Girard's® Apple Poppyseed Dressing |
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1 tablespoon lemon juice |
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¼ teaspoon salt |
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¼ teaspoon pepper |
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1 large Fuji apple, cored and diced |
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2 ribs celery, trimmed and diced |
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½ cup sliced seedless red grapes, halved |
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3 chives, chopped |
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1 cup chopped toasted walnuts |
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6 red- or green-leaf lettuce leaves, ribs removed |
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Six 10-inch sandwich wraps (spinach, tomato or plain)
Marinate Chicken:
Sprinkle chicken with salt and pepper and combine in a zipper-top bag with Girard's® Apple Poppyseed Salad Dressing. Marinate in refrigerator for 30 minutes or up to 4 hours.
Make Waldorf Salad:
Whisk together the mayonnaise, Girard's® Apple Poppyseed Salad Dressing, lemon juice and salt and pepper. Toss with apple, celery, grapes, chives and walnuts; reserve.
Grill Chicken:
Remove chicken from marinade, shaking off excess. Lightly oil a grill pan and heat over medium-high heat. Grill chicken breasts until cooked through, about 3 minutes per side. Remove and let rest briefly. Slice thinly and reserve.
Assemble Sandwiches:
Place a lettuce leaf in the center of 1 wrap. Top with about ½ cup Waldorf salad and ½ cup (about 3 oz.) chicken. Wrap tightly, secure with a toothpick, slice in half (if desired), and serve.
If you're trying to cut calories, replace the full-fat mayo with light mayo, omit the wraps, and serve Waldorf salad and grilled chicken over lettuce.
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