Waldorf Salad, unsurprisingly originating from the Waldorf Hotel in New York, has been around since the 1800s. Typically made from fresh apples, celery and walnuts and dressed in mayonnaise, it’s a delicious merging of fresh crunchy fruit and veg, gloriously good-for-you nuts and the devilishly creamy mayo.
I’ve always really liked Waldorf Salad for it’s refreshing flavours and satiating crunch, but the sheer amount of calorific mayo has retired this treat to a once in a blue moon scoff. But there is a way to enjoy this tasty salad on a more regular basis without your waist line suffering…
Step in Total Greek Yoghurt. As part of their #TryTotal campaign (see my overnight bircher muesli recipe here) I whipped up a bowl of this delightful salad and for a more filling and protein packed lunch I added cooked chicken breast. Yummer.
2 chicken breast fillets
2 celery sticks
50g walnut pieces
200g Total Greek Yoghurt *
– Cook the chicken breast fillets and leave to cool – steaming, baking or grilling are best for flavour and texture.
– Once cooled, dice the chicken into bite sized pieces.
– Chop the apple and celery into bite sized pieces.
– Juice the lemon and stir the juice through the yoghurt with a crack of black pepper.
– Combine the yoghurt mixture with all the other ingredients and keep in the fridge until ready to serve.
– Serve with salad leaves for lunch (rocket and watercress go well with this) or in little gem lettuce leaves as a starter.
* I usually use full fat, but 2% or 0% fat yoghurt are also fine.
You could add raisins or grapes to this for a bit of extra sweetness, or swap the celery for cauliflower to make an Emerald Salad if you don’t like celery.
You can also add the zest of the lemon, or a lime, for more zing if you like.