Waldorf Chicken Salad Recipe

overhead view of waldorf chicken salad in a bowl.

5 from 1 vote

This Waldorf chicken salad is creamy, crunchy, and so fresh! Juicy chicken, crisp apples, grapes, and toasted walnuts are tossed in a light yogurt-mayo dressing for an easy, flavor-packed meal.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Dinner, lunch, Main Course, Salad

Cuisine: American

Servings: people

Calories: 528kcal

Author: Becky Hardin

Ingredients

⅔ cup walnuts roughly chopped*
2 cups chopped cooked chicken breast **
3 ribs celery trimmed and finely chopped
2 apples cored and cubed, no need to peel***
1 cup seedless grapes red or green, halved

Yogurt Mayonnaise Dressing:

½ cup mayonnaise ****
½ cup Greek yogurt
2 tablespoons lemon juice from 1 lemon
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

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.
⅔ 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 chopped cooked chicken breast, 3 ribs celery, 2 apples, 1 cup seedless grapes
Taste and season as desired.

Notes

Yield: This recipe makes approx. 5 cups of chicken salad. A serving is 1¼ cups.

*Pecans or almonds would also work well.

**This is a great recipe to use up leftover shredded chicken or rotisserie chicken.

***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.

****I recommend full-fat mayo for the best flavor, but reduced-fat or fat-free will also work.

Tips:

Warm chicken can thin the dressing and make the salad watery. Let it chill in the fridge first if freshly cooked.
Make sure to pat the apples and grapes dry after washing to prevent them from making the dressing runny.
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.
It’s delicious scooped into lettuce cups, croissants, or pita pockets for easy lunches.

Make-Ahead: Store the dressing and mix-ins separately and combine just before serving for best texture. I recommend tossing the cut apples in a little lemon juice to prevent browning.

Storage: Store Waldorf chicken salad in an airtight container in the refrigerator for up to 2 days.

Nutrition