A classic American salad combining crisp apples, celery, and walnuts with tender chicken and a creamy mayo-based dressing. This elegant dish is perfect for lunch, light dinners, or as a sophisticated side at gatherings.
This salad can be served on a bed of greens, in a sandwich, or as a standalone dish. For meal prep, keep the dressing separate and combine just before serving to maintain crispness.
Ingredients
Scale
Measurement units
- 2 cups cooked chicken breast, diced
- 2 large Granny Smith apples
- 2 stalks celery
- 1 cup red grapes, halved
- ¾ cup walnuts, chopped
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp black pepper
- 4 cups mixed greens or romaine lettuce
Ingredients
Scale
Measurement units
- 2 cups cooked chicken breast, diced
- 2 large Granny Smith apples
- 2 stalks celery
- 1 cup red grapes, halved
- ¾ cup walnuts, chopped
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp black pepper
- 4 cups mixed greens or romaine lettuce
Instructions
Prepare the chicken
Dice the cooked chicken breast (2 cups) into bite-sized pieces.
Place in a large mixing bowl.
Equipment: large mixing bowl, knife, cutting board
Prepare the apples
Core and dice the Granny Smith apples (2 medium) into 0.5-inch pieces.
Immediately toss with the lemon juice (1 tbsp) to prevent browning.
Equipment: knife, cutting board
Add celery
Dice the celery stalks into 0.5-inch pieces.
Add to the bowl with the chicken.
Equipment: knife, cutting board
Add grapes and walnuts
Add the halved red grapes (1 cup) and chopped walnuts (½ cup) to the bowl.
Make the dressing
In a small bowl, whisk together the mayonnaise (½ cup), Dijon mustard (1 tbsp), salt (½ tsp), and black pepper (¼ tsp) until smooth.
Equipment: small bowl, whisk
Combine salad
Pour the dressing over the chicken mixture.
Gently toss until all ingredients are evenly coated.
Prepare serving plates
Divide the mixed greens (4 cups) among four plates or bowls.
Equipment: plates or bowls
Serve
Top each bed of greens with an equal portion of the Waldorf chicken salad.
Serve immediately.
Before you cook
Cook notes
- • This salad can be served on a bed of greens, in a sandwich, or as a standalone dish.
- • For meal prep, keep the dressing separate and combine just before serving to maintain crispness.
- • Store covered in the refrigerator up to 2 days; salad will soften slightly as it sits
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