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Waldorf Chicken Salad

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Servings 6 servings

Ingredients
  

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon grated lemon peel
  • 1/3 cup lemon juice
  • 2 1/2 tablespoons olive oil
  • 12 dried apricot halves
  • 4 cups boneless skinless chicken breast chopped, cooked
  • 2 apples cored and cubed into bite size pieces
  • 1/4 cup celery diced
  • 1/4 cup green onions chopped
  • 1/4 cup almonds sliced, toasted
  • 1 head Romaine lettuce torn

Instructions
 

  • DO-AHEAD TIP: Cook chicken and toast almonds. Chill dressing for 30 minutes.
  • Prepare dressing: In a large bowl, whisk together first 6 ingredients (honey through olive oil); add dried apricots.
  • Cover and refrigerate for 30 minutes, for flavors to blend then remove apricots from dressing and set aside (refrigerate if serving later).
  • Add chicken to the chilled dressing and toss; cover and refrigerate until ready to serve. When ready to serve, add chopped apples, celery, green onion and almonds to chicken mixture.
  • Arrange lettuce on dinner plates and top with chicken salad; garnish with apricots.
  • *LEANNE’S NOTE: When grating lemon peel, be careful to use only the colored part, as the white part is bitter-tasting.

Notes

*LEANNE’S NOTE: When grating lemon peel, be careful to use only the colored part, as the white part is bitter-tasting.
SERVING SUGGESTION: Serve whole grain rolls and butter on the side; add a bowl of baby carrots to the table.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure mustard is gluten free.
NUTRITION: Per serving: 360 Calories; 12g Fat; 41g Protein; 24g Carbohydrate; 5g Dietary Fiber;91mg Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 1 Fruit;2 Fat; 1/2 Other Carbohydrates. Points: 9
 
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