Chicken Waldorf Salad

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.

From EatingWell: July/August 2011
Yield: 4 servings, about 1 1/2 cups each
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

  1. 1/3 cup low-fat mayonnaise
  2. 1/3 cup nonfat or low-fat plain yogurt
  3. 2 teaspoons lemon juice
  4. 1/4 teaspoon salt
  5. 3 cups chopped cooked chicken breast (see Tips)
  6. 1 medium red apple, diced
  7. 1 cup halved red or green grapes
  8. 1 cup sliced celery
  9. 1/2 cup chopped walnuts, toasted if desired (see Tips), divided

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 356 calories; 16 g fat (2 g sat, 3 g mono); 78 mg cholesterol; 23 g carbohydrates; 31 g protein; 3 g fiber; 408 mg sodium; 537 mg potassium.

Nutrition Bonus: Magnesium, Potassium & Vitamin C (15% daily value)

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 carbohydrate, 4 lean meat, 3 fat