Name: Chicken Waldorf salad with grapes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced into bite-size pieces; 1/2 medium Granny Smith apple, cored and diced; 2.5 oz red seedless grapes, halved; 1 stalk celery, thinly sliced; 2 tbsp walnut halves, chopped; 3 tbsp nonfat Greek yogurt; 1 tbsp light mayonnaise; 1 1/2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil

Nutrition

Per serving

486 calories

Protein: 46g; 37% of calories
Carbs: 31g; 25% of calories
Fat: 21g; 38% of calories

Instructions

Prep 20 min · Cook 5 min

Place the walnuts in a small skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan often, until fragrant and slightly darkened. Remove from the skillet and set aside.
Wipe out the skillet and add the olive oil over medium-high heat. Add the chicken breast and season with half the salt and half the pepper. Cook for 5 to 6 minutes, stirring every minute or so, until golden and cooked through. Spread the chicken on a plate and let cool for about 5 minutes until no longer hot. Done when opaque in the center, 165°F.
In a large bowl, whisk together the Greek yogurt, light mayonnaise, half the lemon juice, and the remaining salt and pepper. Dice the apple and immediately toss it in the remaining lemon juice to prevent browning.
Add the lemon-coated apple, grapes, celery, toasted walnuts, and cooled chicken to the bowl with the dressing. Toss gently to coat every piece evenly. Fiber: about per serving, from the apple, grapes, celery and walnuts.

Nutrition

Ingredients

Instructions

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