Roast Chicken Waldorf Salad

Roast Chicken Waldorf Salad

Feel free to use lemon juice in place of the vinegar in this recipe.  Both acids work well.  Personally, I prefer the more round taste of the vinegar with this combination of ingredients as opposed to the more bright flavor of lemon juice, but its your call!

2 large roasted chicken breast, boned and skinned, and cubed into bite sized pieces
2 c of grapes (red or green) halved
2 stalks celery, sliced thin
2 large apples, cored and cut into bite sized pieces
1/4 c plain yogurt (I use fat free or low fat)
1/3 c good mayonnaise
1 heaping T of raw honey
1 T of red wine vinegar
pinch of salt
black pepper to taste
1/2 c chopped walnuts, optional
Spring greens

In a large serving bowl, add the first four ingredients and let sit covered in the fridge until the dressing is made.  If you are concerned about the apples oxidizing, just wait until the end to add them at the last minute.  Combine the mayo, yogurt, honey, vinegar, and seasoning.  Pour over salad ingredients and gently toss until evenly coated.  Serve over a bed of greens and garnish with a heavy pinch of walnuts, if desired.