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Chicken Waldorf Salad
This recipe is a perfect way to use leftover chicken. With just 15 minutes of prep time, this recipe will be ready in a snap. No leftovers? Use the quick tip below for poaching boneless, skinless chicken breasts. You can also use store-bought rotisserie chicken. If you do, keep in mind that it’s already salty and omit the salt in the dressing.
Ingredients
- 1/3 cup low-fat mayonnaise
- 1/3 cup nonfat or low-fat plain yogurt
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 3 cups cooked chicken breast, chopped
- 1 medium red apple, diced
- 1 cup red or green grapes, halved
- 1 cup celery, sliced
- 1/2 cup chopped walnuts, divided(toasted if desired)
Directions
- Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl.
- Add chicken, apple, grapes, celery, and half of the walnuts. Stir to coat well.
- Serve topped with the remaining walnuts.
- Quick Tip: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it (one pound of raw boneless, skinless chicken breasts yields about 2 1/2 cups chopped or shredded cooked chicken).
- Place boneless, skinless chicken breasts in a skillet or saucepan.
- Add lightly salted water (or chicken broth) to cover and bring to a boil.
- Cover, reduce heat to low, and simmer gently until the chicken is cooked through and no longer pink in the middle (approximately 10 to 15 minutes).
Bean and Rice Burritos
These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.
Ingredients
- 2 cups rice(cooked)
- 1 onion(small, chopped)
- 2 cups kidney beans(cooked, or one 15 ounce can, drained)
- 8 flour tortillas(10 inch)
- 1/2 cup salsa
- 1/2 cup cheese(shredded)
Directions
- Preheat the oven to 300 °F.
- Peel the onion, and chop it into small pieces.
- Drain the liquid from the cooked (or canned) kidney beans.
- Mix the rice, chopped onion, and beans in a bowl.
- Put each tortilla on a flat surface.
- Put 1/2 cup of the rice and bean mix in the middle of each tortilla.
- Fold the sides of the tortilla to hold the rice and beans.
- Put each filled tortilla (burrito) in the baking pan.
- Bake for 15 minutes.
- While the burritos are baking, grate 1/2 cup cheese.
- Pour the salsa over the baked burritos. Add cheese.
- Serve the burritos warm.