Chicken Waldorf Salad

A fresh twist on a classic, this Waldorf Chicken Salad brings together tender chicken, crisp apples, juicy and crunchy celery with a creamy mayo-yogurt dressing that adds just the right touch of sweetness. Whether you serve it in lettuce cups, on a croissant, or spooned onto crackers, it’s the perfect balance of savory and sweet.

5 from 1 vote

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Servings: side servings

Author: Lanie Smith

Ingredients

3 large crisp apples, cold, cored and diced into ½-inch cubes, skin on Honeycrisp, Ambrosia, or other firm apple
2 teaspoons fresh squeezed lemon juice
1 (5.3) ounce Vanilla Yogurt Regular or Greek
1 cold rotisserie chicken, breast meat only with skin removed- shredded and then chopped Measures appx. 4 cups of meat
1 stalk celery, sliced
¾ cup raisins
½ cup English walnuts, broken into pieces
¾ cup regular mayonnaise
salt to taste

Instructions

In a medium bowl, toss together apples and lemon juice. Add yogurt to coat completely. Set aside.
In a large bowl, stir chopped chicken, celery, raisins and walnuts. (See Note about walnuts)
Add the apples-yogurt to the bowl. Add mayonnaise and stir together.
Season with salt. Cover and chill until ready to serve. Serve within 3 hours.

Notes

For extra flavor, roast the nuts on a shallow baking sheet for 2 minutes on 400 degrees.

I used Sun Maid Raisin Medley in the bag. They are a combination of different raisins.