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.
- 1/3 cup low-fat mayonnaise
- 1/3 cup nonfat or low-fat plain yogurt
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 3 cups cooked chicken breast, chopped
- 1 medium red apple, diced
- 1 cup red or green grapes, halved
- 1 cup celery, sliced
- 1/2 cup chopped walnuts, divided (toasted if desired)
- Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl.
- Add chicken, apple, grapes, celery, and half of the walnuts. Stir to coat well.
- Serve topped with the remaining walnuts.
- 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).
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