KIDS CAN MAKE: WALDORF CHICKEN BOATS

Kids Can Make: Waldorf Chicken Boats image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

Previous Next

1/2 cup low-fat Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup walnuts
1 1/2 cups 1/2-inch pieces rotisserie chicken, skin and bones discarded
1 1/2 cups 1/2-inch pieces rotisserie chicken, skin and bones discarded
1 small crisp apple, cored and cut into 1/2-inch pieces
1/2 cup red seedless grapes, halved
3 scallions, whites and greens divided and chopped
3 scallions, whites and greens divided and chopped
8 hearts of romaine leaves or 12 Bibb lettuce leaves

Steps:

Preheat the oven to 350 degrees F.
For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.
For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.
To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.