chick’n waldorf salad
- 1 pkggardein chick'n scallopini
- 1 Tbsp cooking oil
- 6 Tbspmayonnaise (or vegan option)
- 2 Tbspfresh lemon juice
- 1/2 tspsalt
- 1/4tsp pepper
- 1 sweet apple, cored and chopped
- 1/2 cupcelery, thinly sliced
- 1/2 cupred seedless grapes, halved
- 1/2 cuptoasted walnuts, chopped
- 1 headbutter lettuce
Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. Set aside to cool.
For the dressing:
In a medium bowl, whisk together mayonnaise (or vegan option) and lemon juice. For an alternative to mayonnaise, the mayonnaise can be replaced with yogurt (or vegan a option) or made to be a mix of 3 Tbsp mayonnaise and 3 Tbsp yogurt.
Add salt and pepper to taste. Mix in apple, celery, grapes, and walnuts.
Slice cooled chick’n into thin strips. Divide lettuce among serving plates and top with sliced chick’n and dressed salad mixture. Serve immediately.