Chicken Waldorf Salad

Apple chunks, juicy raisins, and organic roasted chicken make up this delicious salad, all tossed in a lemon and honey goat yogurt sauce.

Eating Style: Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free

Prep Time:

Serves: 2

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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Nutrition Information Per Serving

  • Calories: 503
  • Calories from Fat: 220
  • Total Fat: 24.4
  • Saturated Fat: 5.5 g
  • Cholesterol: 113> mg
  • Sodium: 171 mg
  • Carbs: 32.8 g
  • Dietary Fiber: 4.3 g
  • Net Carbs: 28.5 g
  • Sugars: 23.2 g
  • Protein: 42.1 g