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.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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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


1/4 cup walnuts

1 1/2 cups 1/2-inch pieces rotisserie chicken, skin and bones discarded

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

3 scallions, whites and greens divided and chopped 

8 hearts of romaine leaves or 12 Bibb lettuce leaves


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

Cook’s Note

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