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+ servings

Waldorf-ish Salad

Author - Serena Wolf
Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 2 -3 servings


  • 4 cups finely chopped romaine hearts
  • 2 cups baby arugula
  • 12 ounces diced or shredded chicken breasts
  • 1 small apple diced (I like Honeycrisp, Gala, or good old Granny Smith for this.)
  • 1 celery rib thinly sliced
  • ¼ cup chopped walnuts
  • ¼ cup golden raisins
  • For the dressing:
  • ½ cup nonfat plain Greek yogurt
  • Juice of 1 small lemon
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons Dijon mustard
  • 1-2 teaspoons pure maple syrup depending on your sweet tooth
  • Freshly ground black pepper to taste
  • Kosher salt if needed


  • In a small bowl, combine all the ingredients for the dressing. It should be thick, but still pourable. (If it seems too thick, add a tiny splash of water until you reach the desired consistency.) Taste and add a little salt, black pepper, or extra maple syrup if needed.
  • Add all the ingredients for the salad to a medium mixing bowl. Drizzle with the dressing (you may not need all of it—I like to start with half and add more to taste), and toss to combine. Serve immediately.