Chicken Waldorf Salad

Ingredients

Salad

• 2 – 4oz. boneless skinless chicken breasts
• 1/3 cup walnut halves, toasted
• 1 large crisp apple, cored and cut into 1/2-inch cubes
• 2 sticks of celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
• 2 tablespoons golden raisins

Lemon Pepper Sauce

• 1/2 cup plain goat milk yogurt
• 2 tablespoons minced fresh flat-leaf parsley
• 2 teaspoons honey
• zest from 1/2 lemon
• Freshly ground black pepper
• 1/2 lemon, juiced
• 6 romaine leaves, cleaned

Instructions

1. Preheat the oven to 350F.
2. Cover a baking sheet with parchment paper or silicon baking mat. Place chicken breasts on prepared sheet, dust with salt and pepper, and bake for 30-35 minutes, or until internal temperature reaches 180F. Once complete, set aside to cool.
3. Spread the nuts on a baking sheet and toast in the oven for 6-8 minutes. Set aside.
4. Whisk all sauce ingredients together in a large bowl.
5. Add salad ingredients – walnuts, apple, celery, and raisins. Toss to combine.
6. Serve over top of a bed of romaine leaves.
7. To enjoy, rip pieces of romaine off from bowl and fill with chicken salad for mini salad wraps with each bite!

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