Salads are a favorite during the summer; they're refreshing, many require little cooking, and they can be eaten as a side dish or as a main dish. The first time I had a chicken Waldorf salad, I immediately added it to my favorites list. Several variations of this recipe include large amounts of added fat from the dressing, but this is a modified recipe from Eating Well that uses yogurt to provide that creamy texture without the extra calories and with added nutrition. The dressing can be made ahead of time and refrigerated overnight if desired. The chicken can be cut, boiled and refrigerated until ready to use, or you may choose to use pre-cooked chicken to shorten the preparation time.
Tip: Use 1/2 of a blended medium avocado (instead of the mayonnaise) mixed with the yogurt for a boost of monounsatured fat.
Prep time: 20 minutes