Kicked up and Lightened Waldorf Salad for Two!

READY IN: 40mins
Recipe by anme

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!**

Top Review by SweetsLady

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!

Ingredients Nutrition

Directions

  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.

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