Kids Can Make: Waldorf Chicken Boats

Turn kids on to salad with this one that's fun to assemble and eat. For little and big kids: Let them whisk the dressing and scoop it into[ the lettuce leaves or cups.]

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1/2 cup low-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 1/4 cup walnuts
  • 1 1/2 cups 1/2-inch pieces rotisserie chicken, skin and bones discarded
  • 1 small crisp apple, cored and cut into 1/2-inch pieces
  • 1/2 cup red seedless grapes, halved
  • 3 scallions, whites and greens divided and chopped
  • 8 hearts of romaine leaves or 12 Bibb lettuce leaves
Directions
  • Preheat the oven to 350 degrees F.

  • For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.

  • For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.

  • To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Note: Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.


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    This recipe is featured in:

    Cooking with Kids