Description
This classic Waldorf Chicken Salad combines tender cooked chicken with crunchy walnuts, crisp celery, sweet apples, and juicy grapes, all tossed in a creamy dressing made from mayonnaise and Greek yogurt with a hint of lemon. It’s a refreshing and quick-to-prepare dish perfect for a light lunch or elegant 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: Toast walnuts in a dry frying pan over medium-low heat for about 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool completely to enhance flavor and crunch.
- Make Dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, and lemon juice until smooth. Season the dressing with kosher salt and ground black pepper to taste, balancing creaminess and tang.
- Combine Ingredients: Add the cooked chicken, finely chopped celery, cubed apples, halved grapes, and cooled toasted walnuts to the dressing. Gently toss everything together until the salad is evenly coated with the dressing.
- Serve: Taste the salad and adjust seasoning if necessary. Serve chilled for best flavor and texture.
Notes
- For best results, use fresh, crisp apples such as Granny Smith or Honeycrisp.
- To save time, use pre-cooked rotisserie chicken or leftover chicken breast.
- You can substitute walnuts with pecans for a different nutty flavor.
- For a lighter option, substitute mayonnaise with additional Greek yogurt.
- Serve on a bed of fresh lettuce or with whole grain bread for a complete meal.
