Kicked up and Lightened Waldorf Salad for Two!

Total Time
Prep 20 mins
Cook 20 mins

A light and tasty version of my favorite salad that can easily be doubled. **Made for RSC and edited to say just toss the pecans in egg whites!**

Ingredients Nutrition


  1. Preheat oven to 375° and lightly grease a cookie sheet.
  2. Whip egg white until stiff then fold in pecans and brown sugar stirring to coat. Then place pecans on a sheet leaving any extra egg white behind.
  3. Bake for about 20 minutes until lightly toasted, stirring pecans a few times.
  4. Remove from baking sheet and let cool.
  5. Combine all of salad ingredients on one bowl.
  6. Combine dressing ingredients in another bowl.
  7. Mix together dressing and chicken mixture adding more yogurt if needed if it seems too dry, then spoon into lettuce cups and top with toasted pecans.
Most Helpful

This was wonderful for lunch today! I omitted the celery and replaced the raisins with dried cranberries. I didn't have any yogurt, so I used a low fat sour cream. Delish! Thanks for the great recipe, Anme!

SweetsLady January 09, 2008

OMG could it be! A LOW FAT Waldorf Salad for ME! Make chicken pickliscious with chicken thighs, TRUE! Dill pickle juice added to flavour too! used low fat vanilla yogurt too! Love the taste and had on hand too! Used no sugar maple syrup as was easier in fridge to reach, yes! Did I LOVE this recipe? Don't think you'll have to GUESS! Place salad in fridge for about an hour too, As like my salads cold especially on a day when we're now having a heat wave, TRUE! THANKS!

mickeydownunder December 13, 2007

Refreshing salad. The nuts could have been a hastle but I followed MarraMamba's advise and used a baking sheet under them for easier clean-up. I used honey this time but might use maple syrup and walnuts for a nice change. Thanks Anme.

Acerast December 12, 2007