Roast Chicken Waldorf Salad
Serves: 4
Fennel and toasted nuts give a new twist to this salad with
creamy dressing. Instead of waiting for leftovers from a roast chicken, you can make it using
a barbecued breast from the store.
Calorie: 279, Proteins: 22 g, Total Fat: 16 g, Fiber: 5 g.
Preparation
Preheat the oven to 350°F. Spread the nuts in 1 layer on a baking
sheet. Toast until they are fragrant and lightly colored, 10 minutes, stirring after 3 minutes
and again after 6 minutes so they toast evenly. Set the nuts aside to cool.
In a mixing bowl, combine the chicken, apple, fennel, and nuts.
For the dressing, in a small bowl, whisk together the whipped dressing,
lemon juice, salt, black pepper, and red pepper, adjusting the seasoning to taste. Pour the
dressing over the chicken mixture, tossing until the salad is evenly coated.
To serve, divide the lettuce among 4 dinner plates and mound the
chicken salad equally over the greens.