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Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it's salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.

Source: EatingWell Magazine, July/August 2011


Read the full recipe after the video.

Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. 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, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 21/2 cups chopped or shredded cooked chicken)

To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

about 1 1/2 cups
356 calories; protein 30.6g; carbohydrates 23.1g; dietary fiber 2.9g; sugars 14.5g; fat 16.5g; saturated fat 2.4g; cholesterol 77.7mg; vitamin a iu 230.9IU; vitamin c 5.6mg; folate 33.2mcg; calcium 87.8mg; iron 1.6mg; magnesium 60.2mg; potassium 537.1mg; sodium 407.6mg; thiamin 0.2mg; added sugar 1g.

1 fruit, 1/2 carbohydrate, 4 lean meat, 3 fat