Waldorf Chicken and Pasta Salad
3

Serves 6 (10 cups)

This sweet-and-savory salad is a perfect lunch entrée. You can use leftover roast chicken or purchase 2 raw chicken breasts (about 1 pound total) and either grill them or poach them.

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    Ingredients: 
    • 8 ounces whole wheat pasta shells or fusilli
    • 1/4 cup whole milk Greek yogurt
    • 3 tablespoons light mayonnaise
    • 1 1/2 teaspoon lemon juice
    • 3/4 teaspoon fine sea salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 cups diced boneless, skinless, cooked organic chicken
    • 2 apples, diced
    • 2 celery stalks, thinly sliced
    • 6 green onions, thinly sliced
    • 1/2 cup chopped toasted walnuts
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    Method: 

    Cook pasta per package instructions. Drain and cool under cold water. Drain again.

    Meanwhile, whisk yogurt, mayonnaise, lemon juice, salt and pepper together in a large bowl. Add pasta, chicken, apples, celery and scallions and toss. Serve sprinkled with walnuts.

    Nutritional Info: 
    Per Serving:200 calories (100 from fat), 11g total fat, 1.5g saturated fat, 30mg cholesterol, 400mg sodium, 15g carbohydrate (3g dietary fiber, 7g sugar), 14g protein

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