I love Waldorf chicken salad – it’s really the perfect summer food. Full of fruit, it’s ridiculously delicious and light. For this recipe I used Greek yogurt as a dressing to keep things on the lighter side. If you want a bit more flavor you can substitute ½ cup of the yogurt with mayonnaise and give it some extra richness.
This wrap is perfect picnic fare or great for a nice lunch on your back patio. If you’re going for low carbs, just put a heaping scoop directly on the arugula and watercress with some field greens and skip the wrap. This chicken salad is so flavorful, it’s guaranteed to impress.
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The Waldorf Chicken Salad Wrap
- 1 cooked chicken - rotisserie meat removed and skin discarded
- 1 stalk celery - finely diced
- 2 cups red grapes - seedless, halved
- 1 cup raisins
- 2 medium apples - cored and finely chopped
- ½ cup walnuts - finely chopped
- to taste salt
- 1 ½ cups Greek yoghurt
- ¼ cup lemon juice - fresh squeezed
- 4 wraps
- 2 cups arugula
- 1 cup watercress
- Chop up the chicken, either with a knife or by pulsing it in a food processor, then put in a large bowl with the celery, grapes, raisins, apples and walnuts. Salt to taste and toss together well.
- Put the yogurt in a blender or food processor, add the lemon juice and some salt and blend thoroughly. Add this to the chicken mixture and toss together with a large spoon until totally combined.
- Place the wraps on the counter and top with a generous portion of arugula and watercress, then scoop on a heaping mound of chicken salad. Fold in the sides, then wrap up tightly from the bottom. Cut in half and serve.