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Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.

  • Makes: 4 servings
    Serving Size:about 1 1/2 cups
  • Active Time: 15 minutes | Total Time: 15 minutes

Recipe 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 chopped cooked chicken breast
  • 1 medium red apple, diced
  • 1 cup halved red or green grapes
  • 1 cup sliced celery
  • 1/2 cup chopped walnuts, toasted if desired, divided

Recipe Steps:

  1. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.

Recipe Nutrition:

Per serving: 356 calories; 16 g fat (2 g sat, 3 g mono); 78 mg cholesterol; 23 g carbohydrate; 1 g added sugars; 15 g total sugars; 31 g protein; 3 g fiber; 408 mg sodium; 537 mg potassium.