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Crunchy Chicken Salad

15 mins prep.
34g Protein
6g Fiber
21g Fat

INGREDIENTS (6 Servings)

  • 1.5 lb (680g) boneless, skinless chicken breasts OR 4 cups shredded rotisserie chicken
  • 6 celery stalks, chopped (about 2 cups)
  • 4 medium apples, cored and chopped (skin on)
  • ½ cup (72g) raisins
  • ¾ cup (90g) walnuts, chopped
  • 1 cup (245g) plain nonfat Greek yogurt
  • ¼ cup (60g) mayonnaise
  • 3 tbsp lemon juice
  • 9 oz (270g) mixed salad greens
  • ½ tsp salt and ½ tsp black pepper

DIRECTIONS

  • Shred rotisserie chicken OR cover chicken with water in a large pot. Boil, then simmer covered on low 12 to 15 minutes, to 165°F.
  • Cool 10 minutes and chop into ½-inch pieces.
  • Toss chicken, celery, apples, raisins, and walnuts in a large bowl.
  • Whisk yogurt, mayo, lemon juice, salt, and pepper. Stir into salad.
  • Serve over greens in 6 bowls.
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FOR PICKY EATERS

  • Swap raisins for halved red grapes.
  • Serve walnuts on the side for kids who don't like the crunch.
  • Scoop into lettuce cups to eat with hands.

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Crunchy Waldorf Chicken Salad 6 servings
34 g 6 g 21 g
1.5 lb (680g) boneless, skinless chicken breasts OR 4 cups shredded rotisserie chicken 6 celery stalks, chopped (about 2 cups) 4 medium apples, cored and chopped (skin on) 1/2 cup (72g) raisins 3/4 cup (90g) walnuts, chopped 1 cup (245g) plain nonfat Greek yogurt 1/4 cup (60g) mayonnaise 3 tbsp lemon juice 9 oz (270g) mixed salad greens 1/2 tsp salt 1/2 tsp black pepper

Shred rotisserie chicken OR cover raw chicken with water in a large pot. Bring to a boil, then simmer covered on low for 12–15 minutes, until chicken reaches 165°F.

Cool cooked chicken for 10 minutes and chop into 1/2-inch pieces.

Toss chicken, celery, apples, raisins, and walnuts in a large bowl.

Whisk together Greek yogurt, mayonnaise, lemon juice, salt, and black pepper. Stir dressing into the salad.

Divide salad greens among 6 bowls and serve chicken salad over the greens.