Waldorf Chicken Salad with Raspberry Vinaigrette

Serves 8

1 1/2 lbs. already grilled skinless boneless chicken breast (defrosted, if previously frozen)
4 Tbs. low-fat mayonnaise
4 Tbs. spicy brown or Dijon mustard
8 tsp. cider vinegar
1 tsp. sugar or sugar-free sweetener
8 Tbs. chopped celery
8 Tbs. canned water chestnuts, drained and chopped
2 apples, peeled and diced (about 1 cup)
Salt and fresh ground black pepper to taste
1 cup sliced or slivered almonds, lightly toasted*
4 hearts romaine lettuce, coarsely chopped (about 16 cups)
24 cherry tomatoes, halved
4 small carrots, peeled and sliced into thin curls with a wide peeler
Bottled regular or sugar-free raspberry vinaigrette salad dressing to taste

Directions

  1. In a large bowl, combine low-fat mayonnaise, mustard, vinegar, and sugar or sugar substitute. Whisk until smooth.
  2. Add chopped celery, water chestnuts, and apples to the bowl.
  3. Dice the already grilled chicken and add it to the bowl. Toss well and season with salt and pepper.
  4. Toss the lettuce, tomatoes, and carrot ribbons with raspberry vinaigrette. Divide on plates and top with the chicken salad. Sprinkle with toasted almonds and serve.

*To toast the almonds, preheat oven to 375° F. Spread sliced or slivered almonds on a baking sheet and toast for 8 minutes, or until golden brown. Transfer to a plate to cool.

Photo credit: Boar's Head