Waldorf and Chicken Salad


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The original Waldorf salad was invented by chefs at the Waldorf-Astoria Hotel in New York City. The classic version was made with diced red-skinned apples, celery, and mayonnaise

Makes four servings



  • 3 medium apples (with peel), cored and cut in 1⁄2" pieces (about 3 cups)
  • 3/4 cup cooked quinoa
  • 1⁄2 cup finely chopped celery
  • 2 skinless chicken breasts, grilled or roasted, shredded or cut in small dice (about 8 ounces)


For the dressing:
2/3 cup plain, fat-free Greek-style yogurt
1 teaspoon Dijon mustard
1 teaspoon lime juice
1 teaspoon prepared horseradish
1⁄2 teaspoon smoked salt
1⁄2 teaspoon ground black pepper
¼ cup toasted chopped walnuts (see note)


  • 1 In a mixing bowl, combine the apples, celery, quinoa and chicken in a medium mixing bowl. In another bowl whisk together the yogurt, mustard and seasonings. Pour over apples and chicken; toss well. Serve over baby lettuce greens and sprinkle with nuts just before serving.
  • 2 Note: To toast nuts in the oven, preheat the oven to 375 °F. Place the nuts in a single layer on a baking sheet and bake for 5 to 8 minutes, or until fragrant. Stir the nuts a few times during baking to ensure even browning.
  • 3 To toast on the stovetop, place the nuts in a small skillet over medium heat. Toast, stirring occasionally, for about 2 minutes, or until fragrant and lightly browned. Set aside to cool.

Nutrition Facts for one serving:

Calories 240
Total Fat 6 g
Saturated Fat 0 g
Trans Fat 0
Cholesterol 5 mg
Sodium 390 mg
Total Carb 27
Dietary Fiber 4
Protein 20

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