Chicken Waldorf Salad
Tender chicken breast, crisp apples, sweet grapes, crunchy pecans, and fresh celery come together in a luscious dressing. This dish offers a delightful mix of flavors and textures that are hard to resist. I enjoyed it atop a bed of baby arugula and spinach, but it also makes a fantastic filling for a whole grain roll or a nutritious low-carb wrap.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 7 oz 1 breast poached chicken breast (recipe follows)
- 2 cups low sodium chicken broth
- 1/4 cup light Hellman's mayonnaise
- 2 tbsp 0% Greek yogurt
- Kosher salt and pepper
- 2 tbsp pecans or walnuts
- 6 cups mixed baby greens like spinach and arugula
- 1 cup red seedless grapes
- 1/2 cup celery
- 1 medium apple
Instructions
- 1
To begin poaching the chicken breast: Place the chicken breast in a small saucepan filled with broth, adding additional water if necessary to ensure the chicken is fully submerged.
- 2
Season the mixture with salt and pepper, and toss in a stalk of celery along with its leaves (you may also include herbs such as parsley, garlic, or onion according to your preference) before bringing the pot to a boil.
- 3
Once boiling, lower the heat to achieve a gentle simmer and cook for 5 minutes.
- 4
After cooking, remove the pot from the heat, cover it securely, and allow it to rest for 15-20 minutes or until the thickest part of the breast reaches an internal temperature of 160 degrees. This ensures the chicken is thoroughly cooked.
- 5
Once cooled, drain the chicken and cut it into small cubes.
- 6
In a separate bowl, blend together mayonnaise, yogurt, salt, and pepper until smooth.
- 7
Fold in the diced chicken, grapes, apples, and celery, then refrigerate the mixture until you’re ready to serve.
- 8
Just before serving, gently stir in the pecans.
- 9
Present the salad over a bed of baby greens.