Famously created by a chef at the Waldorf Astoria hotel in New York City, a Waldorf Chicken Salad recipe is a great way to use up leftover grilled or cooked chicken. Two boneless skinless chicken breasts should be enough to make your two cups. The original Waldorf salad consisted of apples, grapes and walnuts in a creamy dressing on a bed of lettuce. This recipe is for a low-fat Waldorf salad that can serve as a lunch entree or light supper. A non-fat yogurt and mayonnaise dressing is lower in fat but just as rich and flavorful as the traditional creamy salad dressing. Keeping the skin on the apple makes this a colorful and even healthier salad. The addition of celery and walnuts add fiber and protein plus extra texture. Vary the lettuce that you use; leafy green or red lettuce, mustard greens or Boston lettuce are all good choices.
2 cups of cooked shredded chicken
1 cup chopped celery
1 medium Red Delicious apple, NOT peeled
1/2 cup toasted walnut pieces
1/2 cup chopped green onions
iceberg and romaine lettuce
Ingredients for the Waldorf Salad Dressing:
1 cup non-fat mayonnaise
1/2 cup non-fat yogurt
2 tbsp apple juice
1 pinch of nutmeg
To make the salad dressing, use a small bowl to mix the mayonnaise, yogurt, apple juice and nutmeg. Slice the apple and chop it into small pieces, remembering to keep the skin on. Mix well with a fork or wooden spoon. In a large bowl, mix shredded chicken, chopped celery, apple pieces, walnuts and green onion. Spoon the dressing over the chicken mixture, and toss well to coat everything. Arrange your lettuce pieces on four individual dinner plates or large salad bowls. Spoon chicken mixture over the lettuce leaves. Add sliced green grapes as a garnish if you wish, and serve immediately.
This recipe makes 4 servings of 163 calories each. Each serving includes 20 grams of carbs, 10 grams of protein, 730 grams of sodium, 5 grams of fat and 36 mgs of cholesterol.