Inspired by the classic Waldorf salad, this version features chunks of white-meat chicken and sweet-tangy Granny Smith apples. The mayonnaise and sour cream dressing is spiked with lemon juice and cinnamon.
2 cups cubed cooked chicken breast
1 cup diced Granny Smith apple
1/2 cup diced celery
1/4 cup raisins
2 tablespoons chopped green onions
1/3 cup low-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
How to Make It
Combine first 5 ingredients in a large bowl. Combine mayonnaise and remaining ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.
This is a lunchtime favorite. I substitute in craisins, canola mayonaise, and fat free sour cream. This is great on it's own with crackers but I also like it on pumpernickel bread with sprouts, onion, and a little mustard for an amazing sandwich.
Great! My changes: Madras curry poweder instead of cinnamon, yogurt instead of sour cream, fat free mayo instead of low fat. Sauteed some chicken tenderloins in a tsp. of butter and chopped. Delicious on a spring mix with a multigrain loaf, corn on the cob, and sliced melon. for a hot evening in July.