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!
Waldorf Salad Recipe With Chicken
Originating from the Waldorf Astoria Hotel in New York City in 1893, this chicken Waldorf salad is filled with lean protein, fruit and heart-healthy nuts, and lightened up by using a mayo and Greek yogurt dressing. This is a fall favorite, especially when apples are in season, but I love it year-round! It’s also the perfect lunch recipe any time you have leftover baked chicken breasts or even turkey after Thanksgiving.
Why This Waldorf Salad Makes an Amazing Lunch
For a quick lunch, I like to serve Waldorf salad over a bed of greens such as baby arugula and baby spinach, or I use it as a filling for lettuce (like this chicken salad lettuce wrap) or a whole grain tortilla. It makes a great sandwich too!
- Light but filling: Tender chicken and creamy dressing make this salad satisfying without feeling heavy.
- Perfect balance of textures: You get juicy grapes, crisp apples and celery, tender chicken, and crunchy nuts in every bite. I love the combination of textures in this salad!
- Great for meal prep: It keeps well in the fridge, making it ideal for quick lunches.
Chicken Waldorf Salad
Ingredients
- 7 oz 1 breast poached chicken breast (recipe follows)
- 2 cups low sodium chicken broth
- 1 medium apple, peeled and cut into small cubes (I used Granny Smith)
- 1 cup red seedless grapes, cut in half
- 1/2 cup celery, chopped
- 1/4 cup light Hellman’s mayonnaise
- 2 tbsp 0% Greek yogurt, I like Stonyfield
- Kosher salt and pepper
- 2 tbsp pecans or walnuts
- 6 cups mixed baby greens like spinach and arugula
Instructions
- To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn’t cover the chicken.
- Add salt and pepper, a piece of celery and it’s leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
- Reduce to a simmer and cook 5 minutes.
- Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
- Drain, let it cool and cut into small cubes.
- Combine mayo, yogurt, salt, pepper and mix well.
- Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
- Mix in pecans right before serving.
- Serve over baby greens.
Last Step:
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Nutrition
Ingredients You’ll Need
Below are all the ingredients in this chicken Waldorf salad recipe. See the recipe card below for the exact measurements.
- Chicken breast: Poached until tender and juicy, then diced for the base of the salad.
- Low sodium chicken broth for poaching the chicken.
- Apple: I use tart Granny Smith, but use any variety you like!
- Red grapes: Make sure they’re seedless.
- Celery for a crisp texture and fresh flavor.
- Light mayonnaise: Creates a creamy base for the dressing.
- Greek yogurt: I use 0% Greek yogurt; Stonyfield is my favorite.
- Kosher salt and pepper for seasoning.
- Pecans or walnuts: If you’d like, you can toast these first.
- Mixed baby greens like spinach or arugula.
How to Make Chicken Waldorf Salad
Here’s a quick look at what you’ll need to do. See the recipe card at the bottom for printable directions.
- 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.
