Chicken Waldorf Salad on Bed of Lettuce - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

180 ml/6 oz

Ingredients

	Metric	Imperial
Diced Cooked Chicken, thawed (#43848)	1.5 kg	3 lbs 5 oz
Red Grapes, Seedless, cut crosswise	780 ml	3 cups + 2 Tbsps
Gala or Red Apples, cored & diced small	500 ml	2 cup
Celery, fresh, diced small	800 ml	3 1/4 cups
Mayonnaise	100 ml	1/3 cup+ 2 Tbsp
Plain Yogurt	375 ml	1 1/2 cups
Table Salt	5 ml	1 tsp
White Pepper	15 ml	1 Tbsp
Leaf Lettuce Leaves for salad plate, individual	50 each	50 each

The day before, thaw the diced chicken under refrigeration at <40'F/4'C.
Place the diced chicken in to a large bowl. Add the grapes, apples and celery to the bowl and stir.
In a small bowl, mix the mayonnaise, yogurt, lemon juice, honey, salt and pepper together. Pour dressing over the chicken mixture and gently combine. Cover with plastic wrap and allow the flavours to blend at least for 30 minutes. Chill under refrigeration at <40'F/4'C.
Stir chicken mixture. Place #6 scoop/180 mls/6oz of prepared salad in the centre of 2 lettuce leaves

Serve on a bed of lettuce with a crusty buttered roll or alternatively serve chicken waldorf salad on a croissant or a whole-wheat roll.