Chicken Waldorf Salad

  • Total Time 20m
  • Rating ****

6 servings


  • Salt and pepper to taste (optional)
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 crisp red apple
  • 1 crisp green apple (such as Granny Smith)
  • 3/4 cup chopped celery
  • Two 6-ounce cartons fat-free vanilla yogurt
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup walnuts
  • 4 cups shredded lettuce


Lightly salt and pepper chicken, if desired.

In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes, or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well.

Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.

Recipe reprinted by permission of All rights reserved.

RecID 9571

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