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Raw rutabaga chicken Waldorf salad

A twist on a classic salad that is perfect to make when you have leftover chicken. 




  • 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


  • 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



  1. 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. 


  1. Dice leftover cooked chicken. Add to a bowl.
  2. Cut apples into cubes. Add to the bowl. 
  3. Chop rutabaga, celery, and walnuts. Add to the bowl. 
  4. Cut grapes in half. Add to the bowl.
  5. Add dried fruit of choice to the bowl and pour dressing all the ingredients. 
  6. Serve on a bed of salad greens. Serve and enjoy! 

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