Chicken Waldorf Salad features tender chicken chunks combined with crisp celery, sweet grapes, tart apples, toasted walnuts, and a creamy mayonnaise dressing. This delicious dish is a favorite in our collection of chicken salad recipes. Serve it on a bed of fresh spring greens, inside a sun-ripened tomato, or stuffed into a whole wheat pita for a delightful meal.
Ingredients
- 1 Granny Smith apple, cored, peeled, and diced
- 2 tablespoons lemon juice
- 2 cups chopped rotisserie chicken
- 2 stalks celery, chopped
- 1 cup red seedless grapes, halved
- ½ cup walnuts, toasted and chopped
- ⅔ cup mayonnaise
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a bowl, toss the diced apple with lemon juice to prevent browning.
- Add the chicken, celery, grapes, toasted walnuts, and mayonnaise. Stir until well combined.
- Season with kosher salt and freshly ground black pepper to taste.
- Serve the salad on a bed of spring greens or leaf lettuce.
Notes
- If you’re not a fan of walnuts or don’t have any on hand, try substituting with toasted pecans or slivered almonds.
- For a lighter version, replace half of the mayonnaise with non-fat Greek yogurt.
- To add a touch of sweetness, stir in 2 tablespoons of honey.
- Want to elevate it further? Toss in ½ cup of dried cranberries or dried cherries.
- This salad is perfect as a wrap or sandwich—try it on pumpernickel, rye, or European whole grain bread.
- You can swap the red grapes for seedless green grapes if preferred.
- Feel free to use any variety of crisp apples like Cripps Sweet, Fuji, Honeycrisp, or Gala.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
