Waldorf Chicken Salad

lillieeatsandtells.com

Deanna Clark

Have been cooking for 30 years.

subheading: For the Salad:

3 cups Shredded or chopped chicken breast (454 g)

1 large Apple, diced (210 g)

8 Stalks of celery, chopped (208 g)

¼ Red onion, diced small (50 g)

1 cup Fresh parsley, chopped (30 g)

¼ cup Toasted pecans, chopped (30 g)

subheading: For the Dressing:

3 Tbsp Nonfat Greek yogurt or dairy-free sour cream/yogurt (45 g)

3 Tbsp Lite mayo (45 g)

2 Tbsp Clear balsamic vinegar or apple cider vinegar- I love lemon infused by Baker and Olive (30 g)

1 Tbsp Fresh squeezed lemon (30 g)

½ tsp Poppy seeds (optional)

¼ tsp Kosher salt

¼ tsp Black pepper

Directions at lillieeatsandtells.com

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