Chicken Waldorf Salad
We've taken a classic side dish, added poached chicken breast, and turned it into a delicious main course.
  • 1 cup chicken broth
  • 1 pound skinless, boneless chicken breast
  • 3/4 cup plain nonfat yogurt
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 2 red apples, cut into 1/2-inch cubes
  • 2 ribs celery, halved lengthwise and thinly sliced
  • 1/4 cup walnuts, coarsely chopped
  • 6 cups torn romaine lettuce

1. In large skillet, combine broth and 1/2 cup of water and bring to a boil over medium heat. Add chicken, reduce to a simmer, cover, and cook, turning once, until chicken is just cooked through, about 10 minutes.

2. Cool chicken in poaching liquid. Drain, reserving 1/4 cup of cooking liquid. (If you like, freeze remaining liquid for another use.) When cool enough to handle, cut chicken into bite-size pieces.

3. In large bowl, whisk together 1/4 cup reserved poaching liquid, yogurt, sour cream, vinegar, mustard, and salt. Add chicken, apples, celery, and walnuts, tossing well to combine. Add lettuce and toss again.

Nutritional Information
Per serving: 258 calories, 7.5g total fat, 1.9g saturated fat, 1.5g monounsaturated fat, 3.1g polyunsaturated fat, 4g dietary fiber, 32g protein, 17g carbohydrate, 72mg cholesterol, 570mg sodium.
Good source of: folate, niacin, selenium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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