Do you have a favorite chicken salad recipe? Mine has to include something crunchy and something sweet. The Light Waldorf Chicken Salad is wonderful because it has two of my favorite textures in it. This one is super easy to make as are all my recipes and can feed a family a 4 twice (once for dinner and the next day for lunch)
Servicing of 6-8
Ingredients:
1 rotisserie or roasted chicken breast only shredded and cut into small bite size pieces
1/2 cup celery (chopped small)
1/2 cup onion (chopped small)
1/2 cup 1 apple (chopped)
1/2 cup Walnuts (chopped)
1/2 cup grapes (cut in half)
1/2-1 cup mayo (light or Olive oil base) – depending on how wet you want the salad
1/2 cup non-fat Greek yogurt
2 TBSP Dijon Mustard
Salt and pepper to taste
Romaine hearts (pack of 3) – Cut in half and remove smaller leaves.
It took some time to prep everything but was definitely worth it. Enjoy and share with a crowd.
Instructions:
First, pull off the skin from the chicken breast, shred with a fork or cut the breast off with a knife and then cut into small pieces. It should make about 4 cups.
Chop into small pieces the celery and then the onion. You can use red onion if you want.
Chop up 1 apple into small pieces (I left the skin on. If you want to remove the skin, feel free.)
Using a knife chop the whole walnuts into smaller pieces. It should make about 1/2 cup. If you want more crunch, feel free to add more.
Cut grapes in half to make about 1/2 cup.
Add all the above ingredients to a large bowl and set aside.
In a separate bowl, mix the mayo, yogurt, and dijon mustard adding a pinch of salt and pepper if desired.
Add the mayo mixture to the large bowl.
Cut the romaine lettuce in half and remove the smaller leaves in the center to make room for the salad.
With a large spoon, add the salad to the lettuce. Refrigerate for an hour and then serve and enjoy.
Here is the finished product. It was so delicious. We had it for dinner and for lunch the next day. You can easily add it to a roll and send it off with the kids for a great lunch meal.
Feel free to print this Light Waldorf Chicken Salad recipe. =)
Ingredients
- 1 rotisserie or roasted chicken breast only shredded and cut into small bite size pieces
- 1/2 cup celery (chopped small)
- 1/2 cup onion (chopped small)
- 1/2 cup 1 apple (chopped)
- 1/2 cup Walnuts (chopped)
- 1/2 cup grapes (cut in half)
- 1/2-1 cup mayo (light or Olive oil base) - depending on how wet you want the salad
- 1/2 cup non-fat Greek yogurt
- 2 TBSP Dijon Mustard
- Salt and pepper to taste
- 1 package of romaine hearts (3 per pack) cut in half and remove the small leaves in the center.
Instructions
- First, pull off the skin from the chicken breast, shred with a fork or cut the breast off with a knife and then cut into small pieces. It should make about 4 cups.
- Chop into small pieces the celery and then the onion. You can use red onion if you want.
- Chop up 1 apple into small pieces (I left the skin on. If you want to remove the skin, feel free.)
- Using a knife chop the whole walnuts into smaller pieces. It should make about 1/2 cup. If you want more crunch, feel free to add more.
- Cut grapes in half to make about 1/2 cup.
- Add all the above ingredients to a large bowl and set aside.
- In a separate bowl, mix the mayo, yogurt, and Dijon mustard adding a pinch of salt and pepper if desired.
- Add the mayo mixture to the large bowl.
- Cut the romaine lettuce in half and remove the smaller leaves in the center to make room for the salad.
- With a large spoon, add the salad to the lettuce. Refrigerate for an hour and then serve and enjoy.
Well, that’s it. Now it’s your turn to share. What is your favorite chicken salad recipe? Please leave the name of the type of chicken salad in the comments below. I would love to hear from you.
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Looking for more salad recipes? Check out our collection. Salad Recipes by Sabrina’s Organizing
Unfortunately, my husband doesn’t think fruit belongs in a salad. He doesn’t know what he’s missing! This looks and sounds delicious.
What a nice recipe. I am a fan of any kind of Waldorf salad so I’ll be giving this one a whirl.