Chicken Waldorf Salad
A healthier take on the classic Waldorf salad from BBC Good Food, using yogurt instead of mayonnaise and adding wholemeal penne for extra substance. The combination of chicken, celery, walnuts, and grapes creates a satisfying meal that keeps well in the fridge for up to three days.
Ingredients
Scale:
Units:
- 170g wholemeal penne
- 2 x 120g pots bio yogurt
- 4 tsp sherry vinegar
- 2 tsp English mustard powder
- 4 spring onions, finely chopped
- 6 celery sticks (320g), finely chopped
- 4 cooked chicken breasts (600g), cut into bite-sized chunks
- 8 walnut halves (22g), broken into pieces
- 150g black seedless grapes, halved
- 8 crisp lettuce leaves from an iceberg lettuce
Instructions
Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.
Add the celery, cooked penne and chicken to the dressing and stir until everything is well coated.
Add the walnuts and grapes to the salad and serve with the crisp lettuce leaves, either as a base or as lettuce wraps.