Kicked up and Lightened Waldorf Salad for Two!

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 4

A light and tasty version of my favorite salad that can easily be doubled. **Made for RSC and edited to say just toss the pecans in egg whites!**

Ingredients:

1 small apple, diced (peel or not to peel, your choice)

1 teaspoon fresh lemon juice

4 tablespoons celery, diced

4 tablespoons small red onions, diced

4 tablespoons raisins

4 tablespoons shredded carrots

1 cup chopped cooked chicken breast

1/4 cup plain fat-free yogurt

2 tablespoons low-fat mayonnaise

1/4 teaspoon nutmeg

1 teaspoon fresh lemon juice

1 teaspoon honey or 1 teaspoon maple syrup

1/4 cup pecans

1 egg white

1 teaspoon brown sugar

lettuce cup (for serving)

Directions:

1. Preheat oven to 375° and lightly grease a cookie sheet.
2. Whip egg white until stiff then fold in pecans and brown sugar stirring to coat. Then place pecans on a sheet leaving any extra egg white behind.
3. Bake for about 20 minutes until lightly toasted, stirring pecans a few times.
4. Remove from baking sheet and let cool.
5. Combine all of salad ingredients on one bowl.
6. Combine dressing ingredients in another bowl.
7. Mix together dressing and chicken mixture adding more yogurt if needed if it seems too dry, then spoon into lettuce cups and top with toasted pecans.

By RecipeOfHealth.com