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Chicken Waldorf Salad

by August 22, 2017

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!

Nutrition Information Per Serving

Calories:

503

Calories from Fat:

219.6

Total Fat:

24.4 g

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

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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