Waldorf Salad with Chicken & Rutabaga

1 large rutabaga, peeled and cut into 1/2-inch slices (see Tip). twenty-four cups water one-half cup honey, creamed 1/3 cup vinegar-cider 1/4 cup plain, low-fat yogurt 1/2 cup mayonnaise, light One-two tablespoon The condiment Dijon 1/2 teaspoon salt (kosher) 1/2 teaspoon pepper,1/2 teaspoon cinnamon 12 ounces cooked chicken breast 1 large apple, peeled and diced into bite-sized pieces 1 cup celery, 1 cup red grapes, halved 1/2 cup Marconi almonds, roasted with rosemary Seven cups romaine lettuce, sliced  


Step - 1

In a large bowl that is safe for the microwave, combine rutabaga and water; cover securely.  

Ten minutes on high in the microwave, or until tender. Uncover while avoiding steam; drain and allow to chill for approximately 15 minutes.  

Step - 2

In the interim, combine honey, vinegar, yogurt, mayonnaise, mustard, salt, pepper, and cinnamon with a whisk until smooth in a large basin.  

Step - 3

Toss to incorporate the rutabaga, chicken, apple, celery, grapes, and almonds with the dressing.  

Step - 4

Serve on lettuce.

Step - 5

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