Sunday, September 9, 2012

Chicken Waldorf Salad

I've never had a waldorf salad before and was kind of worried about this recipe. The ingredients for the dressing were a little scary looking at them by themselves. However, I thought the flavors were excellent! Scott wasn't a huge fan because it was "so hard to eat" with all the little pieces. Next time, I'm going to try them in pita pockets instead of just a salad! You could make this with rotisserie chicken from the supermarket if you don't feel like cooking some nights too!

Chicken Waldorf Salad
Chicken Waldorf Salad-Adapted from Taste of Home
Total Time: 1 hour
Serves 4

  • 1/4 cup fat-free sour cream
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 tesapoon lemon-pepper seasoning
  • 2 cups cubed cooked chicken
  • 2 celery ribs, thinly sliced
  • 1/4 cup dried cranberries
  • 1 large apple, diced
  • 2/3 cup chopped walnuts,
  • 4 Boston lettuce leaves
  • Pita pockets, optional
In a small bowl, whisk together first seven ingredients.

In a large bowl, combine the chicken, celery, and cranberries. Pour dressing over the top and toss to coat. Cover and refrigerate for at least an hour.

Just before serving, stir in apple and walnuts. Serve on lettuce leaves
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