Chicken Waldorf Salad – Phase 3


After realizing that I cannot have grains during Phase 3 lunches, I had to change my strategy. Imagine I lost 9 lbs. by committing this mistake the last time on this diet, can I lose more now? It doesn’t seem like it as the scale isn’t being very friendly to me. More on that later. If there are no grains then I think it has to be either a soup or a salad. It has to be something that I can take to work, as phase 3 falls on Mon-Wed for me. A grilled chicken salad seemed like a good option, but now I wasn’t sure how I could add fats. I finally settled on a Chicken Waldorf salad. That requires mayo. The only mayo allowed on the diet is safflower mayo and I couldn’t find any that didn’t have sugar in it. So Haylie provided a recipe for homemade mayo. Read more about this mayo on this blog post. This salad turned out to be pretty tasty but the husband found it a bit bland. But that’s because he likes spices and these don’t have any. He told me that he added some hot sauce over it and he loved it after that. That made me almost puke but hey, whatever floats your boat honey. You can use shredded whole chicken for this recipe, but I used poached chicken breasts. Here is my link to perfectly cooked chicken breasts. This salad can be kept refrigerated for 2 to 3 days.

Serves 4.


2 chicken breasts, cooked (grilled or poached)
1 apple, chopped into cubes
1/3 cup finely chopped celery
2 green onions (scallions), finely chopped, mostly green parts (optional)
3 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon chopped dill (optional)
1/3 cup canola mayonnaise (such as Spectrum organic)
5 or 6 pcs. of walnuts or almonds chopped to bits
3/4 teaspoon salt
1/2 teaspoon ground black pepper
dash of cayenne pepper (optional)
2 teaspoon turkey bacon bits (optional)


Combine all ingredients except mayonnaise and toss. Then add the mayonnaise and gently combine. Chill 30 minutes. Serve over bed of greens. I used a spring mix and some arugula.


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