Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it's salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.

Ingredients

  • ⅓ cup low-fat mayonnaise
  • ⅓ cup nonfat or low-fat plain yogurt
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • 3 cups chopped cooked chicken breast (see tips)
  • 1 medium red apple, diced
  • 1 cup halved red or green grapes
  • 1 cup sliced celery
  • ½ cup chopped walnuts, toasted if desired (see tips), divided

Directions

  1. Whisk 1/3 cup mayonnaise, 1/3 cup yogurt, 2 teaspoons lemon juice and 1/4 teaspoon salt in a large bowl. Add 3 cups chicken, 1 apple, 1 cup grapes, 1 cup celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.