Roast Chicken Waldorf Salad
Fennel and toasted nuts give a new twist to this salad with creamy dressing. Instead of waiting for leftovers from a roast chicken, you can make it using a barbecued breast from the store.
- Salad2/3 cup coarsely chopped walnuts
- 2 cups diced roast chicken breast (8 ounces)
- 1 Granny Smith apple, peeled, cored, and cut in 3/4" cubes
- 2 wild fennel bulbs, or 1/4 medium fennel bulb, chopped
- 6 cups shredded red leaf, romaine, or Boston lettuce, or any combination
- Dressing2 Tbs low-fat whipped dressing
- juice of 1 lemon
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- pinch of cayenne pepper
- Preheat the oven to 350°F. Spread the nuts in 1 layer on a baking sheet. Toast until they are fragrant and lightly colored, 10 minutes, stirring after 3 minutes and again after 6 minutes so they toast evenly. Set the nuts aside to cool.
- In a mixing bowl, combine the chicken, apple, fennel, and nuts.
- For the dressing, in a small bowl, whisk together the whipped dressing, lemon juice, salt, black pepper, and red pepper, adjusting the seasoning to taste. Pour the dressing over the chicken mixture, tossing until the salad is evenly coated.
- To serve, divide the lettuce among 4 dinner plates and mound the chicken salad equally over the greens.
Copyright © 2005 by Dana Jacobi
Calories from Fat 144 (49%)
(26%)Total Fat 17g
(11%)Saturated Fat 2g
Polyunsaturated Fat 10g
Monounsaturated Fat 3g
Total Carbohydrate 12g
(15%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.