One of my (and my husband’s) favorite Sunday dinners is roast chicken with mashed potatoes and gravy. My husband loves it because it’s tradition and he loves potatoes and gravy.
I love it because it’s delicious, but also because I end up with lots of leftover chicken to use in other delicious things throughout the week. One of those delicious things, and one that I’ve been enjoying for lunch the last couple of weeks is this Chicken Waldorf Salad.
It’s perfect by itself, but you can also have it wrapped in a large lettuce leaf or a whole grain tortilla or pita pocket. This recipe makes lots of it, which means it’s perfect to keep in the fridge for a quick lunch during the week.
Any type of leftover chicken will work — roast, grilled, baked, white meat or dark meat. If you have any leftover chicken, try this delicious, simple and easy salad.
- 12 oz chicken breast (cooked and shredded)
- ¾ cup celery (chopped)
- 1 medium apple (diced)
- 1 cup red seedless grapes (chopped)
- ¼ cup walnuts or pecans (chopped)
- ¼ cup Craisins
- 8 oz plain, non-fat Greek yogurt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Mix together the chicken, celery, apple, grapes, walnuts or pecans and Craisins.
- In a separate bowl, combine the yogurt and spices. Mix well.
- Stir the yogurt mixture into the chicken mixture until well combined.
- Serve chilled as a salad or as a wrap.
**VARIATIONS Serve salad by itself or as a wrap using either a whole grain wrap, pita pocket or lettuce leaf.
Entire recipe makes 6 servings
Each Serving = 2 Points*
*based only on ingredients with an SP Freestyle value