Raw rutabaga chicken Waldorf salad
A twist on a classic salad that is perfect to make when you have leftover chicken.
YIELDS
4
Ingredients
Dressing
- 1/2 cup yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon citrus zest
- 2 tablespoons orange or lemon juice, or to taste
- Salt and pepper, to taste
Salad
- 1 apple, preferably Fuji, golden delicious, or honeycrisp, cut into cubes
- 1 cup chopped rutabaga, peeled and cut into 1/2 inch cubes
- 2 stalks celery and/or celery tops, chopped
- 1/2 cup roughly chopped walnuts, or other nut, seed of choice
- 2 cups leftover cooked chicken, diced or pulled
- 3/4 cup grapes, cut in half
- 1/4 cup dried raisins, cranberries, or other dried fruit of choice.
- 4 handfuls of salad greens of choice
Directions
Dressing
- In a medium bowl, mix yogurt or sour cream, mayonnaise, dijon mustard, citrus zest, lemon or orange juice and salt and black pepper. Taste and adjust seasoning if needed.
Salad
- Dice leftover cooked chicken. Add to a bowl.
- Cut apples into cubes. Add to the bowl.
- Chop rutabaga, celery, and walnuts. Add to the bowl.
- Cut grapes in half. Add to the bowl.
- Add dried fruit of choice to the bowl and pour dressing all the ingredients.
- Serve on a bed of salad greens. Serve and enjoy!
