How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for “Waldorf” Salad-On-A-Stick By Dana White?

You need 6 ingredients. The key ingredients include: 1 head iceberg lettuce cut into 24 11/2-inch wedges, 2 boneless skinless chicken breasts small, cooked, cut into 16 1-inch chunks, 16 black seedless grapes or red, 1 apples large or 2 small, cored and cut into 16 1-inch chunks, and more.

Is “Waldorf” Salad-On-A-Stick By Dana White suitable as salads?

Yes, “Waldorf” Salad-On-A-Stick By Dana White falls under the Salads category and is a great choice for this type of meal.

How do I store leftover “Waldorf” Salad-On-A-Stick By Dana White?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

“Waldorf” Salad-On-A-Stick By Dana White Recipe

Name: “Waldorf” Salad-On-A-Stick By Dana White
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head iceberg lettuce cut into 24 11/2-inch wedges; 2 boneless skinless chicken breasts small, cooked, cut into 16 1-inch chunks; 16 black seedless grapes or red; 1 apples large or 2 small, cored and cut into 16 1-inch chunks; 1/2 cup Hidden Valley(R) Original Ranch(R) Light Dressing; 1/2 cup toasted walnuts chopped

“Waldorf” Salad-On-A-Stick By Dana White – a delicious recipe with wedges, chicken breasts, black, apples, Hidden Valley, walnuts. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 head iceberg lettuce cut into 24 11/2-inch wedges
2 boneless skinless chicken breasts small, cooked, cut into 16 1-inch chunks
16 black seedless grapes or red
1 apples large or 2 small, cored and cut into 16 1-inch chunks
1/2 cup Hidden Valley(R) Original Ranch(R) Light Dressing
1/2 cup toasted walnuts chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
469 kcal
Category
Salads

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“Waldorf” Salad-On-A-Stick By Dana White

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