From the Pantry Butler kitchen

Chicken Waldorf Salad

4 servings

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. USDA MyPlate Kitchen — EatingWell Magazine (public domain), via myplate.food

Ingredients

  • 1/3 cup low-fat mayonnaise
  • 1/3 cup low-fat plain yogurt — or non-fat
  • 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

Method

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

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