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
1 cooked chickenrotisserie meat removed and skin discarded
1stalk celeryfinely diced
2cupsred grapesseedless, halved
1cupraisins
2medium applescored and finely chopped
½cupwalnutsfinely chopped
to taste salt
1 ½cupsGreek yoghurt
¼cup lemon juicefresh squeezed
4wraps
2cupsarugula
1cupwatercress
Instructions
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.