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Waldorf Chicken Salad
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
1
tablespoon
coconut oil
2
large
boneless skinless chicken breasts
cubed
2
teaspoons
poppy seeds
1/2
cup
chopped pecans
1/2
cup
halved grapes
sea salt and freshly ground black pepper
to taste
2
tablespoons
plain Greek yogurt
1
teaspoon
honey
1
clove
garlic
minced
1
teaspoon
onion powder
1
teaspoon
lemon juice
4
large leaves
Romaine lettuce
Instructions
In a large skillet over medium heat, heat coconut oil.
To the skillet, add the chicken and cook for 10 to 15 minutes, until chicken is no longer pink in the center.
In a large bowl, mix the next 9 ingredients (poppy seeds through lemon juice).
To the bowl, add the chicken and mix well.
Spoon chicken salad into lettuce leaves and serve.
Notes
SERVING SUGGESTION:
Turnip fries (peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 375-degree oven, turning once, until tender; sprinkle with salt, pepper and garlic powder to taste).
GLUTEN FREE:
No changes necessary.
NUTRITION:
288 Calories; 16g Fat (48.3% calories from fat); 30g Protein; 8g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
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