Name: Waldorf Chicken Salad Pitas with Mixed Greens & Red Grape Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1.02 kg chicken breasts, boneless skinless; 3 Granny Smith apples; 3 lemons; ¾ cup plain Greek yogurt; 0.68 kg red grapes; 1 ½ (142 g) pkg spring mix (mixed greens); ⅓ cup walnuts; 6 whole grain pitas; black pepper; Dijon mustard; extra virgin olive oil; honey; mayonnaise; salt

Waldorf Chicken Salad Pitas with Mixed Greens & Red Grape SaladWaldorf Chicken Salad Pitas with Mixed Greens & Red Grape Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 sticks celery

1.02 kg chicken breasts, boneless skinless

3 Granny Smith apples

3 lemons

¾ cup plain Greek yogurt

0.68 kg red grapes

1 ½ (142 g) pkg spring mix (mixed greens)

⅓ cup walnuts

6 whole grain pitas

black pepper

Dijon mustard

extra virgin olive oil

honey

mayonnaise

salt

Instructions

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Place chicken in a large pot. Cover with 1-inch of water and bring to a boil.

Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Once the water in the pan is boiling, reduce heat to medium and simmer until chicken is cooked through, 8-10 minutes.

While the chicken is cooking, juice half of the lemons into a large bowl (reserve remaining lemons for the mixed green salad). Add yogurt, mayo, Dijon, salt, and pepper; whisk to combine the creamy dressing.

Using a clean cutting board, quarter, core, and small dice apples; add to the bowl with the dressing.

Trim and small dice celery; add to the bowl.

Halve grapes and add half to the bowl. (Reserve remaining grapes for the mixed green salad.)

Roughly chop walnuts and add to the bowl; set aside.

When the chicken is done, drain and transfer to a plate; set aside to cool, 5 min.

Meanwhile, juice the remaining lemons into another large bowl; add oil, additional Dijon, honey, salt, and pepper. Whisk to combine the vinaigrette.

Add mixed greens and reserved grapes to the bowl with the vinaigrette; toss to combine the salad. Set aside.

Shred the chicken using two forks; use one fork to hold the chicken and the other fork to pull and shred the meat. Add to the bowl with the creamy dressing and stir to combine the chicken salad.

Cut pitas in half and carefully open the pockets; stuff each pocket with the chicken salad.

To serve, divide pitas and mixed green salad between plates. Enjoy!

Open this recipe in Flambette