WALDORF CHICKEN SALAD (DAIRY-FREE & NO MAYO)
Crunchy, crispy, sweet, and tangy, this updated version of the typical Waldorf Salad has all the textures and flavors you’re looking for in a salad.
Servings: 6
Ingredients
For the Chicken Salad:
- 3 large chicken breasts
- 1 teaspoon salt
- ½ teaspoon fresh cracked pepper
- 1 cup walnuts, roughly chopped
- 2 large celery ribs, small diced
- 1 large red apple, small diced
- 1 cup red or green grapes, halved
Lemony Yogurt Dressing:
- 1 cup plain, dairy-free yogurt (I used Forager Foods)
- 2 tablespoons honey
- 1 lemon, zested and juiced
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Add a drizzle of avocado oil to the chicken breasts and generously season on both sides with salt and pepper.
- Heat an oven-safe skillet over medium-high heat.
- Add a drizzle of avocado oil.
- Once the oil is shimmering, add the chicken and cook, undisturbed, for 4 minutes on each side.
- Transfer to the oven and roast for another 9 minutes.
- Remove the chicken from the oven and let cool before cutting/shredding into bite-sized pieces.
- Once the chicken has cooled and you are ready to assemble the chicken salad, whisk together the lemony yogurt dressing ingredients (dairy-free yogurt, honey, lemon zest, lemon juice, and salt) and set aside.
- Add the celery, grapes, and apples to a large bowl and toss with the lemony yogurt dressing.
- Add the cooked and cooled chicken and walnuts to the bowl and toss to combine.
- Taste and season with salt and pepper. Enjoy!
Notes
If you have pre-cooked or rotisserie chicken, you can skip to step 7. Simply shred the chicken, add the rest of the ingredients, and toss with the dressing!
Nutrition
Calories: 340kcal | Carbohydrates: 21g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 921mg | Potassium: 673mg | Fiber: 3g | Sugar: 16g | Vitamin A: 87IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 1mg