Description
This classic Waldorf Chicken Salad recipe combines tender cooked chicken with crisp apples, celery, juicy grapes, and toasted walnuts, all tossed in a creamy dressing made from mayonnaise and Greek yogurt with a hint of lemon. Perfectly balanced with sweet, crunchy, and savory elements, this quick and easy salad is ideal for a light lunch or picnic dish.
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: Toast the walnuts in a dry frying pan over medium-low heat for about 5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and let them cool completely.
- Make Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, and lemon juice until smooth. Season the dressing with kosher salt and ground black pepper to taste.
- Combine Ingredients: Add the cooked chicken, finely chopped celery, cubed apples, halved grapes, and cooled toasted walnuts into the bowl with the dressing. Toss everything together gently yet thoroughly to coat all ingredients evenly with the dressing.
- Serve: Taste the salad and adjust the seasoning if necessary. Chill the Waldorf Chicken Salad if desired before serving for the best flavor and texture.
Notes
- Use fresh, crisp apples such as Granny Smith or Fuji to provide the best crunch and flavor contrast.
- To make the recipe lighter, consider using low-fat mayonnaise or substituting it entirely with Greek yogurt.
- Walnuts can be substituted with pecans or almonds if preferred.
- This salad can be made ahead and stored in the refrigerator for up to 24 hours; however, apples may brown slightly.
- For added freshness, garnish with finely chopped fresh parsley or a sprinkle of celery leaves.
