Waldorf Chicken Salad
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Pper each of 6 servings: about | - |
| cal | 240240 cal |
| pro | 20 g20g pro |
| total fat | 12 g12g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 14 g14g carb |
| fibre | 2 g2g fibre |
| chol | 56 mg56mg chol |
| sodium | 256 mg256mg sodium |
| potassium | 414 mg414mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 66 iron |
| vit A | 33 vit A |
| vit C | 1313 vit C |
| folate | 66 folate |
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.
Ingredients
- 1-1/4 cups Balkan-style plain yogurt 1-1/4 cups Balkan-style plain yogurt
- 1/2 cup chopped pecans 1/2 cup chopped pecans
- 1 lb boneless skinless chicken breasts 1 lb boneless skinless chicken breasts
- 2 tsp olive oil 2 tsp olive oil
- 1 apple , cored, cut in eighths and thinly sliced crosswise1 apple, cored, cut in eighths and thinly sliced crosswise
- 2 ribs celery , thinly sliced2 ribs celery, thinly sliced
- 1 cup seedless red grapes , halved1 cup seedless red grapes, halved
- 1/4 cup chopped fresh chives 1/4 cup chopped fresh chives
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1 tbsp liquid honey 1 tbsp liquid honey
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
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.
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.
Source : Canadian Living Magazine: March 2011
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