Already have an account?
Get back to the
Side Dishes

Refreshing Chicken Waldorf Salad Recipe: So Satisfying at Only $1.42 a Serving

Breeze through weeknight meal prep by making the chicken and bulgur up to 2 days ahead

Waldorf Salad is a classic dish that originated at the Waldorf Hotel in New York city over a century ago. It consisted of apples, celery, walnuts, grapes and mayonnaise served over lettuce as an appetizer. Today, many fruit and nut salads are a twist on the original. That’s what inspired our Chicken Waldorf Salad recipe. And for only $1.42 a serving, we’ve turned it into a complete meal!

We keep the apples and celery from the classic, but jazz it up to make it our own. Bulgar, a whole grain, has a nutty taste, is high in fiber and can help reduce inflammation. It’s a great alternative to walnuts. We like to keep things healthy and delicious, so we use lean white mean chicken. And crumbled feta adds a touch of tang. Finally, we give bottled dressing an upgrade with lime zest and juice. Give it a go and let us know how you like it in the comments!

Yields

6 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 cup bulgur wheat
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 1½ lbs. boneless, skinless chicken breast halves, pounded to 1" thickness
  • ¾ cup bottled olive oil-and-vinegar salad dressing
  • 2 tsp. grated lemon zest
  • 1 Tbs. lemon juice
  • 1 Granny Smith apple, cored, halved, thinly sliced
  • 2 ribs celery, sliced
  • 1 cup crumbled feta cheese (4 oz.)
  • Parsley sprigs and lemon wedges

Instructions

• Cook bulgur according to package directions. Drain; reserve. Combine garlic powder, paprika, 1⁄2 tsp. salt and pepper; evenly sprinkle over chicken.

• Coat 12" nonstick skillet with cooking spray; heat over medium heat. In batches if necessary, add chicken; cook, flipping once, until browned, 5 min. per side. Cover; over medium-low, cook until no longer pink in centers, 10–15 min. Transfer chicken to cutting board. Lightly cover with foil; let stand 10 min. Slice.

• Meanwhile, combine dressing, lemon zest and juice. Toss bulgur with 1⁄2 cup dressing mixture and 1⁄4 tsp. salt. Add apple, celery and half of feta; toss until combined. Toss chicken with remaining dressing. Top bulgur mixture with chicken and remaining feta. Top with parsley and serve with lemon wedges.

Nutrition

  • Calories: 429
  • Fat: 23 gram
  • Saturated Fat: 6 gram
  • Protein: 29 gram
  • Carbohydrate: 26 gram
  • Fiber: 5 gram
  • Cholesterol: 79 mg
  • Sugar: 5 gram
  • Sodium: 688 mg
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.