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.

Makes

4 Servings

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)

Directions

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

Notes

Quick Tip: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it (one pound of raw boneless, skinless chicken breasts yields about 2 1/2 cups chopped or shredded cooked chicken). 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 (approximately 10 to 15 minutes). Learn more about: Apples Grapes Celery