Chicken Waldorf Salad
This recipe is a perfect way to use leftover chicken. With just 15 minutes of prep time, this recipe will be ready in a snap. No leftovers? Use the quick tip below for poaching boneless, skinless chicken breasts. You can also use store-bought rotisserie chicken. If you do, keep in mind that it’s already salty and omit the salt in the dressing.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
385
Calories
35g
Protein
21g
Carbs
19g
Fat
3g
Fiber
15g
Sugar
406mg
Sodium
Saturated Fat 3 g · Cholesterol 105 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
low-fat mayonnaise
1/3 cup
low-fat plain yogurt
1/3 cup · or non-fat
lemon juice
2 teaspoons
salt
1/4 teaspoon
cooked chicken breast, chopped
3 cups
red apple, diced
1 medium
red or green grapes, halved
1 cup
celery, sliced
1 cup
chopped walnuts, divided
1/2 cup · toasted if desired
Instructions
- 1
Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl.
- 2
Add chicken, apple, grapes, celery, and half of the walnuts. Stir to coat well.
- 3
Serve topped with the remaining walnuts.
Notes
- •Quick Tip: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it (one pound of raw boneless, skinless chicken breasts yields about 2 1/2 cups chopped or shredded cooked chicken).
- •Place boneless, skinless chicken breasts in a skillet or saucepan.
- •Add lightly salted water (or chicken broth) to cover and bring to a boil.
- •Cover, reduce heat to low, and simmer gently until the chicken is cooked through and no longer pink in the middle (approximately 10 to 15 minutes).
Source: USDA MyPlate Kitchen · EatingWell Magazine
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