School is now into it's third week and I need to break out of my yogurt and granola rut. Not that I think yogurt and granola are bad, but sometimes you just need something new and different. So this week, I decided to go outside of my normal lunch. I decided to try an old favorite, Waldorf salad, with a new twist. I started with a recipe in one of my favorite cookbooks, Food to Live By and decided to add my own twist to it. I started by adding rotisserie chicken, so it's off to a headstart already. I used dried cranberries instead of raisins.
So here is my version of Chicken Waldorf Salad. Make this and you will not be trading your lunch with little Billy.
Chicken Waldorf Salad
⅓ cup plain yogurt or sour cream
⅓ cup mayonnaise
1 Tablespoon Dijon mustard
½ teaspoon honey
2 cups shredded, cooked chicken (rotisserie or leftover)
1 small apple, chopped
½ cup dried cranberries
½ cup walnuts
½ cup thinly sliced celery
1 bag (3 ounce) spring greens
1. In a small bowl combine yogurt or sour cream, mayonnaise, Dijon mustard, and honey.
2. In a medium bowl combine chicken, apple, cranberries, walnuts and celery. Stir to combine. Add dressing and toss to coat.
3. Serve salad on top of spring greens.