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Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a. Place chicken, celery, apple, grapes, pecans, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed.
Serve immediately. Store any leftovers in the refrigerator. I first heard of Chicken Waldorf Salad as a teen. Ingredients 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. Directions Whisk the mayonnaise, sour cream, buttermilk, vinegar, dill and scallions in a large bowl.
Fold in the chicken, celery, apple, grapes, walnuts and raisins; season with salt and pepper. DIRECTIONS In a bowl, combine the mayonnaise, lemon juice, salt and pepper. Add the chicken, apples, grapes and celery. Toss to coat. Cover and chill.
Chicken Waldorf Salad is a classic salad made with apples, grapes, pecans and celery in a light, creamy dressing. Ingredients ⅓ cup low-fat mayonnaise ⅓ cup nonfat or low-fat plain yogurt 2 teaspoons lemon juice ¼ teaspoon salt 3 cups chopped cooked chicken breast (see Tips) 1 medium red apple, diced 1 cup halved red or green grapes 1 cup sliced celery. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely.
Waldorf Salad is a classic. It was first served in NYC in the late 1800’s. It usually doesn’t have chicken but I am obsessed with chicken salad so I decided to turn it into a filling meal by simply throwing some in. You can use leftover rotisserie chicken or cook your own. DIRECTIONS Mix together chicken, apples, celery and walnuts in a bowl.
Whisk together, dressing ingredients.
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