Pull out this salad cups recipe from Andie Mitchell’s cookbook for a fantastic, healthy take on Waldorf salad! 303 calories and 6 Weight Watchers Freestyle SP
My father-in-law is famous in our family for saying that “Life is electrically neutral”, meaning that the positives and negatives that we encounter in life tend to balance each other out. Whether you’re talking about relationships, work or personal health, life is full of opportunities to create balance.
And that is exactly what Andie Mitchell’s new book, Eating in the Middle: A Mostly Wholesome Cookbook is all about. If you’ve read Andie’s first book, It Was Me All Along, her personal memoir about finding her place in the world and her journey towards a 135 pound weight loss, you know that she is a determined and inspiring young woman who manages to find the positives even when she is thrown into a pit of negatives.
While Andie’s cookbook is packed with healthy, delicious recipes, there is balance in each section, teaching us that we don’t have to give up most of our favorite foods in order to live a healthy lifestyle. We just have to learn to prepare and eat them in moderation.
I flipped through the book for quite some time before finally deciding on these Updated Waldorf Salad Cups. Some of the other recipes that caught my eye were the Tuna & Orzo Salad with Parmesan & Basil, Jerk Shrimp Salad with Mango & Avocado and Spaghetti with Brussels Sprouts & Pancetta Cream. Is your mouth watering yet?
Even with all of those fantastic choices, I kept finding myself flipping myself back to the salad cups. Maybe it was the Gorgonzola cheese and slices or pear, or perhaps it was the light apple cider vinaigrette. Mostly likely it was the fact that the I can rarely resist lettuce cups. Healthy food that I get to eat with my hands. Always a selling point.
I used my usual method of poaching chicken breasts (see How to: Poach Chicken Breasts) and prepared the mixture 30 minutes ahead of dinnertime so that the flavors had a chance to meld. I made one small change in the recipe by cutting back on the Gorgonzola cheese slightly – just a personal preference, though I love Gorgonzola!
If all of the recipe are as good as this one, this cookbook will be used over and over again in my house!
Other healthy lettuce cup recipes:
Cookin’ Canuck’s Baked Turkey, Quinoa & Zucchini Meatballs in Lettuce Wraps
Cookin’ Canuck’s Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
Mainely Eating’s Shiitake Tofu Lettuce Cups
Inquiring Chef’s Asian Chicken Lettuce Cups
Casa de Crews’ Turkey Taco Lettuce Wraps
Updated Waldorf Salad Cups Recipe
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon + 1 teaspoon honey
- pinch of salt
- pinch of freshly ground black pepper
- 2 cups chopped 1/4-inch pieces cooked boneless skinless chicken breast (about 12 ounces)
- 2 celery stalks thinly sliced on the bias (about 1 1/4 cups)
- 1/4 cup packed chopped fresh flat-leaf parsley
- 1 cup finely shredded red cabbage
- 1 large pear halved, cored & chopped into 1/4-inch pieces
- 2 ounces Gorgonzola cheese crumbled (1/2 cup)
- 8 butter lettuce leaves
- In a large bowl, whisk together the oil, vinegar, honey, salt and pepper.
- Add the chicken, celery, parsley, cabbage, pear and Gorgonzola, and toss well to coat all ingredients in the dressing.
- Cover the bowl and refrigerate for 30 minutes.
- To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce leaves.
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