Chicken Waldorf Salad
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.
- ⅓ cup low-fat mayonnaise
- ⅓ cup nonfat or low-fat plain yogurt
- 2 teaspoons lemon juice
- ¼ 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
- ½ cup chopped walnuts, toasted if desired (see Tips), divided
- Step 1 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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. 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, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 21/2 cups chopped or shredded cooked chicken)
Serving Size: About 1 1/2 CupsPer Serving:355.9 calories; protein 30.6g 61% DV; carbohydrates 23.1g 8% DV; exchange other carbs 1.5; dietary fiber 2.9g 12% DV; sugars 14.5g; fat 16.5g 25% DV; saturated fat 2.4g 12% DV; cholesterol 77.7mg 26% DV; vitamin a iu 230.9IU 5% DV; vitamin c 5.6mg 9% DV; folate 33.2mcg 8% DV; calcium 87.8mg 9% DV; iron 1.6mg 9% DV; magnesium 60.2mg 22% DV; potassium 537.1mg 15% DV; sodium 407.6mg 16% DV; thiamin 0.2mg 16% DV; added sugar 1g.Exchanges:
1 Fruit, 1/2 Carbohydrate, 4 Lean Meat, 3 Fat