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Chicken Waldorf salad (light) Recipe

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Chicken Waldorf salad (light) image

 

This recipe for Chicken Waldorf salad (light), by , is from The Holzer & Rottach Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elliot Holzer

Category:
Category:

Ingredients:  
Ingredients:  
Boneless Chicken Breast 1 Lb.
Red delicious Apples-2
Seedless Red or Green Grapes 1 cup
Better than Bullion brand chicken base- 2 tbsp.
Dressing::
Hellman's Light Mayonnaise-8 oz
Splenda Brown Sugar 3 tbsb
Low Fat Plain Yogurt-8 oz
Cinnamon 2 "shakes"

You can substitute ingredients using the higher calorie regular mayonnaise, brown sugar and regular plain yogurt for a higher calorie, increased fat version if you like.

Directions:
Directions:
Dressing:
1.Combine the mayonnaise, plain yogurt, brown sugar and cinnamon and mix well. Place in refrigerator for 1 hour.

Salad:
1.Fill a 3 qt pot three quarters full of water and bring to a boil
2. Add the chicken base
3. Place the chicken breasts and poach for 20 minutes. Check that the chicken has reached 160º with a meat thermometer placed in the thickest part of the breasts. Place in refrigerator for 1 hour.
4. Cut cold chicken into 1/2" cubes and place in mixing bowl
5. Cut grapes in half and add to bowl
6. Cut apples in half, core them then quarter them. Cut quarters into chunks. Rinse apples in diluted lemon juice to inhibit browning and add to bowl.
7. Add dressing and toss.
8. Place in refrigerator until you are ready to serve.

Variations: You can add chopped pecans or walnuts and/or diced celery.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Based on the classic recipe served at the Waldorf Astoria Hotel in New York. It was created by the Hotel's maître D between 1893 and 1896,This was another customer favorite at The French Oven bakeries

 

 

 

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