Waldorf Chicken Boats
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 18
- Cholesterol
- 52
- Sodium
- 503
- Total: 30 min
- Active: 20 min
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 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
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.
Cook’s Note
Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.