Chicken and Grape Salad (Modified Waldorf)
Nutritional Info if Divided into 4 Servings
Calories 315 (23% from fat)
Fat 8 gram
Saturated Fat 1.2 gram
Cholesterol 80 mg.
Sodium 464 mg.
Carb. 26 gram
Fiber 3.6 gram
Sugar 17 gram
Protein 33 gram
1 lb. boneless, skinless chicken breast(s)
fat-free butter spray
1/2 cup fat free mayonnaise
(We used Fat Free Miracle Whip.)
4 oz. lowfat, low carb yogurt
(We used Dannon Light'n Fit Vanilla Cream.)
1 tsp. lemon juice
1.5 Tbsp dijon mustard
1/2 tsp. ground coriander
1/2 tsp. ground black pepper
2/3 cup celery, chopped (About 2 Medium Stalks)
1/3 cup chopped green onion
2 cups red seedless grapes
1/3 cup chopped walnuts
8 cups romaine lettuce, chopped (About 3 Heads)
1. Cut up the chicken into bite sized chunks. Heat a non-stick frying pan over medium-high heat. Then spray with fat free butter spray and cook chicken until browned, about 12-14 minutes. Put the chicken in the refrigerator to cool for 2-3 hours.
2. Whip the next 6 ingredients, mayo through pepper in a mixing bowl. This is the dressing. Then chop up the celery and green onion.
3. Stir the celery, onion, grapes, walnuts and chilled chicken together with the dressing.
4. Chop up the romaine lettuce and put in a large salad bowl. Pour the dressing over the top and toss everything together until thoroughly coated. Serve.
Yield: 4 Servings as a Meal - 2 1/2 Cups Per Serving
Yield: 8 Servings as a First Course - 1 1/4 Cups Per Serving