Sunday, March 14, 2010

Waldorf Chicken Salad

A creamy salad with just the right amount of crunch, great for sandwiches or over a bed of lettuce.


2 cups cooked chicken (I cooked it by boiling in a pot of water so it comes out really moist)
¾ cup chopped celery
½ cup sliced grapes
2 tablespoons chopped green onions
2 tablespoons chopped walnuts
½ cup nonfat Greek yogurt
¼ cup light mayo (*use a gluten-free brand such as Best Foods if you are on a gluten-free diet)
½ teaspoon white vinegar (or rice vinegar)


Put the chicken, celery, grapes, onions and walnuts in a medium bowl. In a smaller bowl combine the yogurt, mayo and vinegar well and pour over the chicken mixture. Fold in the dressing and mix well. Chill if not serving immediately.

Makes 3.5 cups, 7 servings

Serving size ½ cup Calories 120 Protein 13g Carb 6 g Fiber 0 g Sugars 5 g Fat 5 g Saturated fat 1 g Sodium 390 mg


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