This dairy-free recipe is a healthy version for Waldorf salad using bib, iceberg, or romaine lettuce as the wrap for a snack. You can put it on a rice cracker, or GF toast.  You may also use this recipe for lunch or dinner by throwing it onto some spinach, kale, or arugula.    It is really yummy and full of protein that is low in fat with hardly any carbohydrates.  It is cool, crisp and  refreshing on a hot day which makes it perfect for a summertime snack or meal.   You can use your leftover roasted chicken or make your chicken from scratch without much more effort.


8 ounces cubed or shredded cooked chicken

1/2 of a medium apple, diced

1 tsp apple cider vinegar

3 Tbs vegenaise low fat soy free

1/8 cup chopped walnuts

1 tsp celery seed

2 celery stalk diced

Pinch of salt

Pinch of pepper


You can use left over roasted chicken breasts or you can poach an 8 ounce breast with a little water or stock for 20- 25 minutes and then shred it or dice it.

In a small bowl mix together the vegenaise,  celery seeds, salt pepper and apple cider vinegar.

In a large bowl combine the chicken celery, apples, and walnuts.  Pour vegenaise dressing over the top and mix well.

NUTRITIONAL CONTENT (for the entire salad): Calories 468.0; fat 30 g; carbohydrates 7 g; protein 42.5 g