Chicken Waldorf Salad Lf Recipe 455
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
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