CHICKEN WALDORF SALAD
Steps:
- Place the apples in a large bowl and drizzle with lemon juice. Toss to coat the apples evenly.
- Add the chicken, grapes, celery, raisins, and walnuts. Toss gently.
- For the dressing, mix the yogurt, mayonnaise, orange juice, and salt in a small bowl.
- Pour the dressing into the salad and toss gently until the ingredients are fully coated.
- Serve on a bed of baby greens or lettuce. You can add more grapes, raisins, and walnuts for garnish. Enjoy!
Nutrition Facts :
CHICKEN WALDORF SALAD
Steps:
- Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
- Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
- In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.
SIMPLY THE BEST CHICKEN WALDORF SALAD
This is an easy and delicious recipe, sure to be a favorite for any occasion. The recipe is for 3 to 4 servings (double the ingredients if you want to serve more people). Enjoy.
Provided by Jackie
Categories Salad Waldorf Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Spread chopped walnuts onto a baking sheet.
- Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
- Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 29.9 g, Cholesterol 48.5 mg, Fat 33.5 g, Fiber 2.6 g, Protein 17.8 g, SaturatedFat 4.9 g, Sodium 209.9 mg, Sugar 23.6 g
CHICKEN WALDORF SALAD (LF) RECIPE - (4.5/5)
Provided by Julee
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts. Make Ahead Tip: Cover and refrigerate for up to 2 days. Tips: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. 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, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken). To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. NUTRITION Per serving: 356 calories; 16 g fat ( 2 g sat , 3 g mono ); 78 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 31 g protein; 3 g fiber; 408 mg sodium; 537 mg potassim Makes: 4 servings, about 1 1/2 cups each
CHICKEN WALDORF SALAD
Make and share this Chicken Waldorf Salad recipe from Food.com.
Provided by Merlot
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the mayonnaise, lemon juice, salt and pepper.
- Add the chicken, apples, grapes and celery.
- Toss to coat.
- Cover and chill.
- Sprinkle with walnuts just before serving.
Nutrition Facts : Calories 277.6, Fat 14.4, SaturatedFat 2.2, Cholesterol 52.5, Sodium 358.3, Carbohydrate 19.1, Fiber 3.7, Sugar 13.3, Protein 20.3
CHICKEN WALDORF
This healthy twist on the traditional waldorf salad with packed with protein, folate, fibre and 2 of your 5-a-day - it's ready in under 30 mins, too
Provided by Sara Buenfeld
Categories Lunch
Time 27m
Number Of Ingredients 10
Steps:
- Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.
- Add the celery, cooked penne and chicken to the dressing and stir until everything is well coated.
- If you're following our Healthy Diet Plan and eating straight away, add half the walnuts and grapes to half the salad and serve with half of the crisp lettuce leaves, either as a base or as lettuce wraps. Keep the remainder in the fridge, well covered, for up to three days, then add the nuts, grapes and lettuce when ready to serve.
Nutrition Facts : Calories 512 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.5 milligram of sodium
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