Recipe for Chicken Waldorf Salad

This recipe is a perfect way to use leftover chicken. With just 15 minutes of prep time, this recipe will be ready in a snap. No leftovers? Use the quick tip below for poaching boneless, skinless chicken breasts. You can also use store bought rotisserie chicken. If you do, keep in mind that it’s already salty and omit the salt in the dressing.

Ingredients makes 4 servings (about 1-1/2 cups each)

3 cup low-fat mayonnaise
1⁄3 cup nonfat or low-fat plain yogurt
2 tsp lemon juice
1⁄4 tsp salt
3 cups chopped cooked chicken breast 1 medium red apple, diced
1 cup halved red or green grapes
1 cup sliced celery
1⁄2 cup chopped walnuts, divided (toasted if desired)

Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and half of the walnuts. Stir to coat well. Serve topped with the remaining walnuts. Quick Tip: 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 (approx 10-15 minutes). (One pound of raw boneless, skinless chicken breasts yields about 2-1⁄2 cups chopped or shredded cooked chicken.)

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