My Waldorf chicken salad is so fresh and flavorful! Ready in just 15 minutes, this hearty salad is packed with juicy cooked chicken, tart apples, sweet grapes, walnuts, and crunchy celery. Tossed in a tangy yogurt-mayonnaise dressing, this salad is creamy, crunchy, and so delicious. It’s the perfect quick and easy lunch!
I love a classic Waldorf salad, but turning it into chicken salad has made it even better! This Waldorf chicken salad is crunchy, creamy, fresh, and flavorful. I have a feeling I’ll be making this one for lunch all the time!
What’s in This Waldorf Chicken Salad Recipe?
- Walnuts: Add a delightful crunch and nutty flavor to the salad. Pecans or almonds would also work well.
- Cooked Chicken: This is a great recipe to use up leftover cooked chicken breasts or rotisserie chicken.
- Celery: Adds crunch to the salad.
- Apples: I prefer to use green apples, such as Granny Smith apples as they are crunchy, juicy and tart. You can use red apples; however they are often sweeter than green apples.
- Grapes: Adds a pop of sweetness to the salad. Both red and green grapes taste delish.
- Mayonnaise: Forms the creamy base of the dressing. I recommend full-fat for the best flavor, but reduced-fat or fat-free will also work.
- Greek Yogurt: Helps lighten up the dressing. Sour cream also works well here.
- Lemon Juice: Balances out the creaminess of the dressing. I recommend fresh lemon juice over bottled for the best flavor.
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How to Store and Reheat
Store leftover Waldorf chicken salad in an airtight container in the refrigerator for up to 2 days. The apples can brown slightly and the dressing may become slightly watery, but it is still tasty to eat! I do not recommend freezing this salad.
Notes and Tips
- Toasting the walnuts really enhances their flavor. I like to toast them in a pan, but you can also bake them at 350°F for 8 minutes.
- If you want to replace some or all the mayonnaise with yogurt, reduce the amount of lemon juice to prevent the salad dressing from becoming too tart.
- Feel free to add in ¼ cup of raisins or dried cranberries for a little extra sweetness.
- For a little sharpness, add ½ of a finely chopped red onion or a few sliced scallions.
- This salad is best served straight away; however, you can store it in the fridge for up to 2-3 hours before serving.
Waldorf Chicken Salad Recipe
This Waldorf chicken salad is packed with juicy cooked chicken,tart apples,sweet grapes,walnuts,and crunchy celery!
Prep:10minutes
Cook:5minutes
Total Time
:15minutes
Ingredients
Yogurt Mayonnaise Dressing
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Instructions
Toast the walnuts in a dry frying pan over a low-medium heat for 5 minutes,stirring frequently. Tip onto a dish and leave to cool.
â…” cup walnuts
Make the dressing:In a large bowl,combine the mayonnaise,Greek yogurt and lemon juice. Season with the salt and pepper and mix well.
½ cup mayonnaise,½ cup Greek yogurt,2 tablespoons lemon juice,¼ teaspoon kosher salt,⅛ teaspoon ground black pepper
Add the cold cooked chicken to the dressing with the chopped celery,apple,grapes,and cooled walnuts and toss to combine.
2 cups cooked chicken,3 ribs celery,2 apples,1 cup seedless red or green grapes
Taste and season as desired.
Notes
Storage:Â Store Waldorf chicken salad in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Waldorf Chicken Salad Recipe
Amount Per Serving (1.5 cups)
Calories529
Calories from Fat 351
% Daily Value*
Fat39g60%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 23g
Monounsaturated Fat 8g
Cholesterol66mg22%
Sodium411mg18%
Potassium543mg16%
Carbohydrates25g8%
Fiber 4g17%
Sugar 17g19%
Protein24g48%
Vitamin A261IU5%
Vitamin C9mg11%
Calcium80mg8%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Waldorf Chicken Salad Step by Step
Toast the Walnuts:Heat a frying pan over medium-low and dry fry â…” cup of walnuts for 5 minutes,stirring frequently. Tip onto a dish and leave to cool.
Make the Dressing:In a large bowl,combine ½ cup of mayonnaise,½ cup of Greek yogurt,and 2 tablespoons of lemon juice. Season with ¼ teaspoon of kosher salt and ⅛ teaspoon of ground black pepper and mix well.
Toss the Salad:Add 2 cups of cold cooked chicken to the dressing with 3 ribs of chopped celery,2 cored and cubed apples,1 cup of halved seedless grapes,and the cooled walnuts,and toss to combine. Taste and season as desired.
