Chicken Waldorf Salad

Chicken Waldorf salad is a classic salad made with apples, grapes, pecans and celery in a creamy dressing. My lightened up version has the perfect combination of textures and flavors!

• Poach the chicken: Simmer the chicken breast in broth with salt, pepper, celery, and herbs for about 5 minutes. Cover the pan, remove from heat, and let it sit for 15 to 20 minutes or until the chicken registers 160ºF.
• Make the dressing: Stir together the mayonnaise, Greek yogurt, salt, and pepper.
• Toss the salad: Add the chicken, apples, grapes, and celery to the dressing and toss to coat.
• Chill: Refrigerate until ready to serve.
• Finish and serve: Stir in the nuts and serve over baby greens.

Variation Ideas

• Try swapping out the apples: Swap the apples for pears for a slightly different flavor.
• Use cooked chicken: For a quicker version, use leftover chicken (like this air fryer chicken breast) or rotisserie chicken.
• Make it curried: Stir in a generous pinch or two of curry powder.
• Add a nut-free crunch: Pepitas or sunflower seeds can be used instead of nuts.
• Make it vegetarian: Replace the chicken with canned chickpeas.

Serving Suggestions

I most often enjoy this chicken Waldorf salad on a bed of greens, but my family also likes it on croissants, whole wheat buns, or even tucked into pitas. For a snack version, dice the chicken smaller and serve the salad on crackers or crispbread (like Wasa).

How to Store Leftovers

Store chicken Waldorf salad in an airtight container in the refrigerator for up to 3 days. Add the nuts just before serving to keep them crunchy.

More Chicken Salad Recipes You Make Like

• Cilantro Chicken Salad
• Chicken Salad with Lemon and Dill
• Lighter Classic Chicken Salad
• Houston’s Grilled Chicken Salad
• BBQ Chicken Salad