Image for Post - Grilled Honey Waldorf Chicken Salad with Muffin Toast Points


  • 1 lb. boneless skinless chicken breast, grilled with olive oil, salt and pepper (or you can use a roasted, poached or rotisserie chicken instead)
  • 1/2 c. toasted pecans, chopped
  • 2 ribs of celery, sliced thin
  • 1 firm, tart apple, diced (gala, fuji, etc.)
  • 8 dried apricots, chopped
  • 2/3 c. mayo
  • 2 Tbs. mustard
  • 2 Tbs. honey
  • 2 tsp. seasoned salt
  • 1 tsp. ground pepper
  • 1 pkg. English Muffins
  • 4 Tbs. butter
  • 1/4 c. honey


Preheat oven to 350 degrees F. Tear or shred the cooled chicken into a medium bowl. Add all the remaining ingredients up to the muffins and toss gently until well combined. Chill for at least 2 hours. Combine the butter and 1/4 c. honey in a small bowl. Separate each muffin and divide the honey butter mixture evenly among them. Place the muffins on a sheet pan and toast for about 10 minutes or until golden brown. Remove the muffins and cut each one in half, and serve alongside the chilled chicken salad. Drizzle additional honey on the English Muffins if desired.

Categories:Honey Recipes