This is in response to the challenge my friend Tami posted on her blog. She has shared a few summer salad recipes and asked us to do the same. I got the idea to substitute pureed beans for mayonnaise from a cookbook so this isn’t entirely my idea, but I have tweaked this recipe quite a bit. I’m still trying to perfect it. Enjoy!
Chicken Waldorf Salad
2 to 3 Chicken Breasts
1 cup dry white beans (I use navy beans)
1 tart apple
a bunch of grapes (red or green, seedless)
walnuts (or almonds or pecans)
Mayonnaise or Mustard (optional)
I soak the beans overnight in the crock pot. In the morning I change the water, add the chicken and turn in on low for several hours. When its done I turn off the crock pot, drain the water and allow it to cool for a few minutes. Cut up the apple, grapes, and celery and place in a large bowl. Cut up the chicken (It should fall apart pretty easily at this point) and add to the bowl. Add walnuts. Place the beans in the food processor with lemon juice. You can use canned beans, rinse the beans several times (this takes out some of the salt) before use. Puree the beans, adding as much water as needed to make a somewhat runny paste. Add either a little mayonnaise or mustard for flavor, if desired. Add the beans to the bowl and mix well. This tastes the best once its rested in the fridge for a while.
Sorry there are no pictures of this yet. I made this two days ago, before Tami’s challenge, and didn’t take a picture.