"Waldorf" Salad-on-a-Stick

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Courtesy of Dana White
  • Prep: 15 min
  • Cook: 00 min
  • Total: 15 min
  • Servings: 8

Ingredients (7)

  • 1 head iceberg lettuce cut into 24 1½-inch wedges
  • 2 small, cooked boneless, skinless chicken breasts cut into 16 1-inch chunks
  • 16 red or black seedless grapes
  • 1 large or 2 small apples cored and cut into 16 1-inch chunks
  • 1/2 cup chopped toasted walnuts
  • 8 wooden skewers

Steps (2)

  • Step 1
    On one skewer, thread one wedge of lettuce, followed by a piece of chicken, a grape and an apple. Repeat this one more time, and add one more wedge of lettuce on the end of the skewer. Repeat with remaining skewers.
  • Step 2
    Drizzle skewers with dressing, and sprinkle walnuts over the top. Serve immediately.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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