When it’s the middle of December and you realize how many treats and splurges you have indulged in, it’s time to step away from the dessert trays.  That’s when I decided that making a quick lunch with some protein was the right thing to do and I love chicken salads.  All kinds.  You would be amazed at the variety of salads you can create with chicken.

Here is a revamp of the traditional Waldorf Salad, which usually contains mayo and whipped cream.

If you don’t like pistachio’s just change it for sliced almonds, but make sure the amount equals 1 PP.

Lighter Waldorf Salad

 

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Author: Marlene Baird

Recipe type: Salad

Serves: 1

Ingredients

• 2 cups butter lettuce
• ½ apple, diced
• 1 green onion, chopped
• 4 ounces grilled chicken breast, sliced
• 16 shelled pistachio kernels, chopped
• For the creamy dressing
• 6 ounces 0% plain greek yogurt, like Chobani
• 2 Tablespoons mayo, with olive oil, like Best Foods
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced chives
• 1 tablespoon chopped parsley
• Coarse salt and freshly ground black pepper

Directions

1. To make the salad dressing:
2. Whisk ingredients together in a bowl. Season with salt and pepper. Refrigerate for up to 3 days.
3. To make the salad:
4. In a medium-sized bowl combine all ingredients

PP Value

The creamy dressing recipe yields 8 ounces. For every 2 Tablespoons of dressing, add 2 PP. The salad is 5 PP.

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3.1.09

If the salad dressing is too thick, add one tablespoon of water at a time and whisk until you get the desired consistency.

Have a great day!

Marlene