Brimming with sweet apples, juicy grapes, and crunchy nuts, Waldorf salad is always delicious. This easy, healthy version includes chicken, quinoa, kale, and creamy Greek yogurt dressing!
I have a confession: more often than not, my work lunch is a sad desk peanut butter sandwich and an apple. Here I am, an obsessive home cook and food blogger, and for some reason I can’t get it together to pack something exciting to take with me to the office.
Well… maybe the reason is that mornings at our house are totally crazy, as we attempt to get Owen ready for camp, June ready for daycare, plus shower ourselves (if we’re lucky) all before 7:45AM.
So yeah, slapping some PB between two slices of bread is actually kind of a triumph.
But this week, something inside me snapped. I just COULD NOT DEAL with another peanut butter sandwich. So I grabbed a bunch of stuff from the fridge (truly, I had most of these ingredients on hand, and I bet you do, too) and whipped up this delicious, healthy Chicken Quinoa Waldorf Salad with Kale.
Did I mention that it’s gluten-free? Or that it’s loaded with protein, fiber, calcium, and vitamins C and A? This is the kind of lunch that totally justifies that 4pm chocolate chip cookie. Just sayin’.
The ingredients could not be easier:
Shredded cooked chicken (rotisserie chicken is great here!)
Cooked quinoa (or substitute another healthy grain)
Nuts of your choice (I used toasted cashews)
Toss everything together with a creamy, lightened-up dressing of mayo (only a little bit!), Greek yogurt, lemon juice, and a pinch of cinnamon for spice and sweetness.
This Chicken Quinoa Waldorf Salad with Kale is a great make-ahead brunch or lunch dish or a try it as a light dinner paired with your favorite soup.
For more delicious kale recipes, check out:
Chicken Quinoa Waldorf Salad with Kale
Traditional Waldorf salad gets a healthy update with quinoa, kale, and creamy Greek yogurt dressing. This salad is a great way to use leftover rotisserie chicken and cooked grains.
For the salad:
- 1 bunch curly kale, washed, stemmed and thinly sliced about 6 cups
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups shredded cooked chicken
- 2 cups cooked quinoa or substitute another grain
- 1 apple, cored and chopped
- 1 cup red grapes, halved
- 2 stalks celery, diced about 1 cup
- 1/2 cup chopped toasted cashews or substitute any other nut
- 1/3 cup raisins
For the dressing:
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon ground cinnamon
To make the salad:
In a large bowl, combine the kale, olive oil, and a pinch of salt and pepper. With clean hands, gently massage the oil into the kale so that it softens and wilts slightly. Transfer 4 cups of the kale to a serving platter.
To the remaining 2 cups of kale, add the chicken, quinoa, apple, grapes, celery, cashews, and raisins. Pour the dressing over the salad and toss gently to coat. Season to taste with salt and pepper. Arrange the salad over the kale on the platter and serve.
To make the dressing:
In a small bowl, whisk the mayonnaise, yogurt, lemon juice, and cinnamon. Season with salt and pepper.