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Chicken Quinoa Waldorf Salad with Kale

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.

Course Main Course
Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

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

Instructions

To make the salad:

  1. 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.

  2. 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:

  1. In a small bowl, whisk the mayonnaise, yogurt, lemon juice, and cinnamon. Season with salt and pepper.