Recipe: Chicken Waldorf Salad
By
Steve Baxter
Story Created:
Oct 22, 2008
Story Updated:
Oct 24, 2008
Chicken Waldorf Salad
Ingredients
• 1/2 cup almond halves
• 1/2 cup vanilla low fat yogurt
• 2 tablespoons light mayonnaise
• 1 teaspoon honey
• zest of 1 lemon, finely grated
• 2 large crisp apples, such as Gala or Braeburn
• 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
• 1/2 cup dried cherries
• Juice from ½ lemon
• 1 head Bibb or Butter lettuce, trimmed, washed, and dried
• 2 – 3 boneless, skinless chicken breasts
• Salt and Pepper
Directions
Generously season chicken breasts with salt and pepper and grill until done. Let cool until they can be handled and cut into 1” chunks.
In a dry saute’ pan over medium heat, add nuts and toast a couple minutes. They will become fragrant. Watch carefully, turn often and remove from heat before they burn. Cool.
Whisk the yogurt, mayonnaise honey, and lemon zest in a medium mixing bowl.
Wash apples thoroughly, halve, core, and cut the apples into 1/2-inch pieces, leaving the skin intact. Add the apples, celery and cherries to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss almonds into the salad. Arrange the lettuce leaves on 4 salad plates. Place the salad atop lettuce and serve.
