Spiralized Cucumber Chicken Waldorf Salad
This cooling summer salad is as delicious as it is fun to eat! The classic flavors of a Waldorf Salad, updated with a healthy cashew based dressing, and on a fun bed of fruit and veggie "noodles." To save time, use leftover chicken rather than preparing the chicken in the recipe. We also love this salad with a simple drizzle of olive oil, balsamic vinegar, and lemon juice.
Servings: 2 people
Calories: 535kcal
Ingredients
- 1 English cucumber large
- 1 apple red, large
- 3/4 cup red grapes halved
- 1/2 cup celery chopped
- 1/2 bell pepper sliced thinly, I used yellow
- 2 tablespoons sunflower seeds toasted
- 2 tablespoons walnuts raw
- 1/4 cup parsley chopped, to garnish
Tahini Dill Dressing
- 3 tablespoons lemon juice
- 1 1/2 tablespoons red wine vinegar
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 tablespoons fresh dill or 1/2 teaspoon dried dill
- pinch sea salt optional
Chicken
- 1 chicken breast I used Grilled Moroccan Chicken
Instructions
- Prepare chicken, or plan on using left over chicken, rotisserie chicken, etc.
- Spiralize cucumber and apple using the small noodle blade.
- Top the cucumber and apple "noodles" with grapes, celery, peppers, walnuts and sunflower seeds.
- Chop chicken and add to the top. Garnish with parsley.
- Add all dressing ingredients to a blender, and blend until smooth and creamy. Add sea salt to taste (optional).
- Serve salads with dressing.
Notes
*Nutrition facts assume you use the whole amount of dressing. I typically use half of the dressing in a salad.
Nutrition
Calories: 535kcal | Carbohydrates: 39g | Protein: 32g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 169mg | Potassium: 1214mg | Fiber: 6g | Sugar: 23g | Vitamin A: 1955IU | Vitamin C: 69.6mg | Calcium: 100mg | Iron: 3.2mg