Chicken Waldorf Salad

Chicken Waldorf Salad - with lemon and honey goat yogurt dressing

by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Gluten-free, Sugar-free, Yeast-free, Corn-free, Grain-free

Apple chunks, juicy raisins, and organic roasted chicken make up this delicious salad, all tossed in a lemon and honey goat yogurt sauce.

Yield: 4 cups

Servings: 2

Ingredients

Salad

• 2 – 4oz. boneless skinless chicken breasts
• 1/3 cup walnut halves, toasted
• 1 large crisp apple, cored and cut into 1/2-inch cubes
• 2 sticks of celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
• 2 tbsp golden raisins

Lemon pepper sauce

• 1/2 cup plain goat yogurt
• 2 tbsp minced fresh flat-leaf parsley
• 2 tsp honey
• zest from 1/2 lemon
• Freshly ground black pepper
• 1/2 lemon, juiced

• 6 romaine leaves, cleaned

Directions

Preheat the oven to 350F.

Cover a baking sheet with parchment paper or silicon baking mat. Place chicken breasts on prepared sheet, dust with salt and pepper, and bake for 30-35 minutes, or until internal temperature reaches 180F. Once complete, set aside to cool.

Spread the nuts on a baking sheet and toast in the oven for 6-8 minutes. Set aside.

Whisk all sauce ingredients together in a large bowl.

Add salad ingredients – walnuts, apple, celery, and raisins. Toss to combine.

Serve over top of a bed of romaine leaves.

To enjoy, rip pieces of romaine off from bowl and fill with chicken salad for mini salad wraps with each bite!