This recipe is a perfect way to use leftover chicken or turkey. If you don’t have leftovers, try this quick cooking tip: Place about 1 pound of boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or low-sodium chicken broth) to cover, then bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and is no longer pink in the middle (about 10-15 minutes). Chill chicken thoroughly before adding to remaining salad ingredients.
Chicken Waldorf Salad
Makes 4 servings (about 1½ cups each)
- 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
- 1 medium red apple, diced
- 1 cup halved red or green grapes
- 1 cup sliced celery
- ½ cup chopped walnuts, divided (toasted if desired)
Thank you Sheryll. This recipe looks delicious. I will forward it to a friend
who said she wants to fix Waldorf salad for the TG meal she has invited me
to attend at her home. And thank you to Women’s Connection for publishig healthy recipes. Kudos!
There were not any instructions on word limitation etc. If it is too
lengthy, feel free to reduce; modify as you see fit.