Waldorf Chicken Salad

Waldorf Chicken Salad Author: Canadian Living Credits: Waldorf Chicken Salad

Created in New York's Waldorf Astoria Hotel in the 1890s, the original salad was simply apples, celery and mayonnaise. For a sandwich, stuff the chicken salad into pita pockets.

  • Portion size 6 servings

Ingredients

  • 1 1/4 cup Balkan-style plain yogurt
  • 1/2 cup chopped pecans
  • 1 lb boneless skinless chicken breast
  • 2 teaspoons olive oil
  • 1 apple cored, cut in eighths and thinly sliced crosswise
  • 2 ribs celery thinly sliced
  • 1 cup seedless red grape halved
  • 1/4 cup chopped fresh chive
  • 2 tablespoons lemon juice
  • 1 tablespoon liquid honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

Drain yogurt in cheesecloth-lined sieve set over bowl for 30 minutes.

Meanwhile, in large nonstick skillet, toast pecans over medium heat until golden, about 2 minutes; transfer to large bowl.

Cut chicken horizontally in half to within 1 inch (2.5 cm) of edge; open like book. In same skillet, heat oil over medium-high heat; cook chicken until no longer pink inside, about 6 minutes. Let cool; shred and add to pecans.

Stir in yogurt, apple, celery, grapes, chives, lemon juice, honey, salt and pepper until combined.

Nutritional facts Pper each of 6 servings: about

  • Sodium 256 mg
  • Protein 20 g
  • Calories 240.0
  • Total fat 12 g
  • Potassium 414 mg
  • Cholesterol 56 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Waldorf Chicken Salad