Chicken Waldorf Salad

Chicken Waldorf Salad
Makes: 4 Servings
Total Cost:
Prep time: 15 minutes
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.


1/3 cup low-fat mayonnaise
1/3 cup nonfat or low-fat plain yogurt
2 teaspoons lemon juice
1/4 teaspoon 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)


1. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl.
2. Add chicken, apple, grapes, celery and half of the walnuts. Stir to coat well.
3. 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 (one pound of raw boneless, skinless chicken breasts yields about 2½ cups chopped or shredded cooked chicken).
  • 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).


(1 vote)
Great easy meal You may also use canned chicken.
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