Healthnotes Index:

Roast Chicken Waldorf Salad

Roast Chicken Waldorf Salad: Main Image

Quick Facts

Servings: 4
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

Nutrition Facts

Calories 295
  Calories from Fat 144 (49%)
(26%)Total Fat 17g
(11%)Saturated Fat 2g
Polyunsaturated Fat 10g
Monounsaturated Fat 3g
(20%)Cholesterol 61mg
(15%)Sodium 366mg
(15%)Potassium 510mg
Total Carbohydrate 12g
(15%)Dietary Fiber 4g
Sugars 4g
Sugar Alcohols 0g
(52%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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