Description
This classic Waldorf Chicken Salad combines tender cooked chicken with crunchy walnuts, crisp celery, fresh apples, and juicy grapes, all tossed in a creamy dressing made from mayonnaise, Greek yogurt, and lemon juice. It’s a quick and refreshing dish perfect for a light lunch or picnic.
Ingredients
Scale
Salad Ingredients
- â…” cup walnuts, roughly chopped
- 2 cups cooked chicken, shredded or cubed
- 3 ribs celery, trimmed and finely chopped
- 2 apples, cored and cubed
- 1 cup seedless red or green grapes, halved
Dressing
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt
- â…› teaspoon ground black pepper
Instructions
- Toast Walnuts: Heat a dry frying pan over medium-low heat and add the walnuts. Toast them for about 5 minutes, stirring frequently, until they become fragrant and lightly browned. Remove from heat and let them cool completely.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, and lemon juice. Season the mixture with kosher salt and ground black pepper to taste, ensuring the dressing is smooth and well combined.
- Combine Ingredients: Add the cooked chicken, chopped celery, cubed apples, halved grapes, and cooled toasted walnuts into the bowl with the dressing. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Serve: Taste the salad and adjust seasoning if necessary. Serve the Waldorf Chicken Salad chilled for the best flavor and texture experience.
Notes
- For best results, use day-old cooked chicken or rotisserie chicken for quick prep.
- Apples can be tossed in a little lemon juice before adding to prevent browning if preparing ahead of time.
- Walnuts can be substituted with pecans for a different nutty flavor.
- This salad can be served on a bed of lettuce or as a sandwich filling.
