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Chicken Waldorf Salad Cups with Spiralized Apples

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4

Ingredients

  • For the waldorf salad:
  • 1 large chicken breast
  • 1/2 cup walnuts
  • 1 Gala apple or apple of choice Blade C
  • 1 cup grapes halved (red or green – it’s preference!)
  • 1 celery stalk diced
  • 4 green lettuce leaves or 6 bibb lettuce cups
  • For the fayonnaise:
  • 2/3 cup + 2 tablespoons nonfat plain Greek Yogurt
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Instructions

  • Place the chicken in a medium deep skillet and cover with water. Add a pinch of salt, cover, and bring to a simmer over medium-high heat. Once simmering, reduce heat to low and let simmer for 7-10 minutes or until chicken is cooked through and no longer pink inside. Transfer to a cutting board and shred with two forks. Transfer the chicken to a plate and place in the refrigerator to chill for at least 15 minutes.
  • While chicken chills, place a small skillet over medium-high heat. Once skillet is heated, add in the walnuts and let toast for 5 minutes or until fragrant and starting to brown. When cool enough to handle, roughly chop and set aside.
  • Also, combine all of the ingredients for the fayonnaise together in the bottom of a large mixing bowl and whisk until combined. Set aside.
  • Add the apple, chicken, celery and walnuts to the large bowl with the fayonnaise. Toss to combine thoroughly.
  • Lay out your lettuce cups and fill with the waldorf mixture. Serve.