Lighter Waldorf Salad with Pears
Prep time
Cook time
Total time
Copyright Toby Amidor, Smart Meal Prep for Beginners, Rockridge Press, 2018. Photo courtesy of Elysa Weitala
Recipe type: Soups & Salad
Serves: 2 containers
  • ¼ cup walnuts, roughly chopped
  • 8 ounces skinless, boneless chicken breast
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • ¼ cup reduced-fat mayonnaise
  • 3 tablespoons nonfat plain Greek yogurt
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • Small head Bibb or other green lettuce, roughly chopped (about 3½ cups)
  • 1 medium pear, halved, cored, and thinly sliced
  • ½ cup seedless red grapes, halved
  • 1 celery stalk, diced
  1. In a small skillet over medium-low heat, toast the walnuts, stirring occasionally, until slightly browned, 3 to 4 minutes. Remove from the heat and set aside to cool.
  2. Sprinkle both sides of the chicken breast with ⅛ teaspoon of salt and pepper.
  3. In a grill pan or skillet over medium heat, heat the oil. Add the chicken breast and cook for about 10 minutes, turning once, until it reaches a minimum internal cooking temperature of 165-degrees Fahrenheit. All to cool for 10 minutes then dice.
  4. In a large bowl, whisk together the mayonnaise, yogurt, lemon juice, honey, and remaining ⅛ teaspoon of salt and ⅛ teaspoon of pepper.
  5. Add the walnuts, chicken, lettuce, pear, grapes, and celery, tossing to evenly coat.
  6. Divide the salad between 2 resealable containers, about 3 cups per container.
  7. Storage: Place the airtight containers in the refrigerator for up to 5 days.
Nutrition Information
Serving size: 1 container Calories: 397 Fat: 19g Saturated fat: 3g Trans fat: 0g Carbohydrates: 28g Sugar: 19g Sodium: 624mg Fiber: 5g Protein: 30g
Recipe by Toby Amidor Nutrition at