Lightened Waldorf Salad

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.

Lightened Waldorf salad RecipeWaldorf Salad RecipeWaldorf Salad Recipe

Lighter Waldorf Salad

Recipe Type: Salad
Author: Marlene Baird
Serves: 1
  • 2 cups butter lettuce
  • 1/2 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
  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

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

The salad is 5 PP.

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!



Lightened Waldorf Salad — 2 Comments

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