Updated Waldorf Salad Cups Recipe

3 from 2 votes

Updated Waldorf Salad Cups from Andie Mitchell’s fantastic cookbook!…Satisfying and fresh! 303 calories and 6 Weight Watchers Freestyle SP

Prep Time15

Total Time45

Course: Entrees

Cuisine: American

Keyword: Gluten Free, Salad Cups

Servings: Servings

Calories: 303.4kcal

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 ¼-inch pieces cooked boneless skinless chicken breast (about 12 ounces)
2 celery stalks thinly sliced on the bias (about 1 ¼ cups)
¼ cup packed chopped fresh flat-leaf parsley
1 cup finely shredded red cabbage
1 large pear halved, cored & chopped into ¼-inch pieces
2 ounces Gorgonzola cheese crumbled (½ 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.

From Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell (posted with her permission)

Weight Watchers Points: 6 (Freestyle SmartPoints), 8 (Old SmartPoints), 8 (Points+)