Chicken Waldorf Salad

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Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.

Chicken Waldorf Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 15 minutes

  • 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 chopped cooked chicken breast, (see Tips)

  • 1 medium red apple, diced

  • 1 cup halved red or green grapes

  • 1 cup sliced celery

  • 1/2 cup chopped walnuts, toasted if desired (see Tips), divided

Directions
  1. Cover and refrigerate for up to 2 days.

  2. 4 servings, about 1 1/2 cups each

  3. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.


Nutritional Facts

Servings
4
Per serving
Calories
356
Carbohydrates
23g
Fat
16g
Saturated Fat
2g
Monounsaturated Fat
3g
Protein
31g
Cholesterol
78mg
Dietary Fiber
3g
Potassium
537mg
Sodium
408mg
Added Sugars
1g
Exchanges
1 fruit
1/2 carbohydrate
4 lean meat
3 fat
Carbohydrate Servings
1 1/2
Magnesium
Potassium &amp
Vitamin C (15% daily value)

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