Kids Can Do It: Waldorf Salad Boats

Ingredients:

Salad

• 1.5 tbsp. grilled chicken, cut into 1 cm pieces (discard skin and bones)
• 1/4 cup walnuts
• 1 small crisp apple, cored and cut into 1cm pieces.
• 0.5 cups red seedless grapes, cut in half
• 3 green onions, chopped (green parts separated from white parts)
• 8 leaves from the heart of romaine lettuce or 12 leaves of Bibb lettuce

Refueling

• 0.5 cups low-fat Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp. l. olive oil
• 2 teaspoons apple cider vinegar
• 0.5 tsp chopped fresh thyme leaves

Preparation:

1. Refueling:
   
   In a small bowl, combine yogurt, lemon juice, olive oil, vinegar, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; set aside.
2. Preheat oven to 350°F (175°C). Place walnuts on a baking sheet and toast until golden brown and fragrant, 5-7 minutes. Let cool for 5 minutes, then break into 1/4-inch pieces.
3. Salad:
   
   In a large bowl, toss the walnuts, chicken, apples, grapes, and white parts of the green onions with the dressing until well coated; season with salt and pepper to taste. Spoon 1/2 cup of the lettuce onto each romaine leaf and arrange two leaves per plate. Sprinkle with green onions and serve.
4. Note
   
   Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.