As a family of six, it’s easier to make large batches of food on Sunday for the family. But I understand that my family doesn’t want to eat the same meal day after day. That’s why I love leftover makeovers. This Chicken Waldorf Salad was the perfect makeover for the rosemary chicken I made.
This Chicken Waldorf Salad holds a special place in my heart. I was serves a version of this in the hospital after my son was born. I was so excited to eat. Some of you mommies out there know exactly what I’m talking about. My oldest was over due so the doctors decided to induce. Guess what? They say don’t eat or drink anything before you come in. What? Don’t eat or drink?
If labor goes smoothly you may only be without a meal for a couple of hours. If it doesn’t, you are starving for what seems like days. Of course, mine didn’t go smoothly. So, when I was finally able to eat. I wanted to eat everything. I swear ,I ordered every lunch side and dessert I could. The most satisfying was the Chicken Waldorf sandwich. Probably because of all of the layers of flavor and texture.
Original recipe has mayonnaise and yogurt so I was surprised to see a version of it on my trainer‘s recipe list. Of course, her did not have mayonnaise (I’m sure you are not surprised). So this recipe is an amped up version of hers and a toned down version of the classic. I’ve learned that I have tendency to drench my food in sauce unnecessarily. Food just needs to be coated. I like to call it lightly dressed. I hope you like it.
Chicken Waldorf Salad
Makes 4 – 6 servings
- 1/4 cup mayonnaise
- 1/4 cup non fat greek yogurt
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cook chicken, diced
- 2 red apples, diced
- 1 cup red seedless grapes, halved
- 1 stalk celery, sliced
- 1/2 cup toasted walnuts
- 1 tablespoon juice from an orange
Tools: large bowl, large spoon
In a large bowl combine mayonnaise, yogurt, lemon juice, salt and pepper.
Add chicken, apples, grapes and celery.
Toss chicken mixture until coated.
Cover and place in refrigerator to chill.
When ready to serve, place on top a bed of lettuce, sprinkle walnuts add a squeeze of orange juice and serve.
It’s delicious and the perfect leftover makeover for the rosemary, garlic lemon chicken we made the other day.