Waldorf Chicken Salad
Looking for a delicious and easy chicken salad recipe? Try this Waldorf Chicken Salad. It’s light, satisfying and flavorful.
Growing up, my mom always made Waldorf salad for Thanksgiving. It was the first thing on the table every year. So, I thought it would be fun to give the traditional Waldorf salad a fun and tasty chicken salad twist. If you give this recipe a try, please let me know what you think.
If you love simple lunch recipes try my Torn Sandwich Salad or my Ham and Brie Sandwich.
What is Waldorf Salad?
Waldorf Salad was first created at The Waldorf Historia Hotel in New York City. It was developed specifically for a charity ball that was being hosted at the hotel in 1896. The original recipe was a simple. It included, apples, celery and mayonnaise served over a bed of lettuce. The walnuts were introduced in 1928 to make this recipe more of a fruit and nut salad.
Modern Waldorf Salad
Modern versions of this recipe can include a wide variety of ingredients. Raisins, dried cranberries, and proteins are some of the most popular additions. The dressing is often modernized too. It’s common to see Greek yogurt instead of mayonnaise and other add-ins. For my dressing recipe, I used mayonnaise, white vinegar, cane sugar, Dijon mustard, water and a pinch of kosher salt. It tastes amazing!
Recipe Ingredients
- Chicken – You’ll need 1lb. of shredded chicken for this recipe. Option to use rotisserie chicken or boil your chicken breasts. If boiling, combine water and chicken broth for extra flavor. Be sure to shred the chicken using two forks then roughly chop it using a sharp knife.
- Vegetables / Fruits – You’ll need sliced celery, halved seedless red grapes, and diced green apple for this recipe. Be sure to keep everything close to the same size so you do not get too much of any one ingredient in a single bite.
- Nuts – For this recipe, you’ll need walnut pieces or halves. Not a fan of walnuts? You can use toasted shaved almonds or pecan pieces instead.
- Dressing – Combine mayonnaise, cane sugar, white vinegar, water, Dijon mustard and a pinch of kosher salt. Whisk until well combined.
- Seasoning / Herbs – Season the dish with a touch of kosher salt and cracked black pepper. Option to top the dish with chopped Italian parsley for added freshness.
Expert Tips
Warming the mixing bowl will help the sugar dissolve into the dressing. Otherwise, it could taste grainy.
Option to use rotisserie or boiled and shredded chicken. If boiling, boil a combination of water and chicken broth to add flavor to the chicken.
How to Make Waldorf Chicken Salad
Make the Dressing
- Run a mixing bowl under hot water. Once the sides of the bowl are hot, dry it well with paper towel. Add the cane sugar, white vinegar and water. Whisk until the sugar dissolves. The warmth from the bowl will help melt the sugar into the dressing. Next, add the mayonnaise, Dijon mustard and kosher salt.
Prep the Chicken
- Option to use rotisserie chicken or boiled and shredded chicken. If boiling, add water and chicken broth to a pot. Add the chicken breasts and boil for 15-20 minutes or until the internal temp reaches 165 degrees Fahrenheit. Let it cool then shred the chicken. Roughly chop the shredded chicken into smaller pieces.
Assemble
- Combine the chicken, diced apples, walnut halves, halved grapes and sliced celery in a bowl. Season with kosher salt and cracked black pepper. Toss with the dressing until well coated. Garnish with fresh parsley and enjoy.
Storage
- Store in an airtight container in the refrigerator for three to four days. Enjoy over toast, on a sandwich or in a wrap. You can also serve it inside of a lettuce cup for a lower carb option.
Frequently Asked Questions
Enjoy tucked in a wrap, over toasted bread or over a bed of lettuce.
Yes! However, only add the dressing once you’re ready to serve.
Other Chicken Salad Recipes to Consider Trying
Waldorf Chicken Salad
Equipment
- 1 pot to boil chicken
- 1 large mixing bowl
Ingredients
- 1 lb. chicken, shredded and chopped small
- 1 cup red grapes, seedless, sliced in half
- ¾ cup green apple, diced small about the same sized as the halved grapes
- ¾ cup celery, sliced
- ½ cup walnut halves, or pieces
- kosher salt, to taste
- cracked black pepper, to taste
- 2 tablespoons Italian parsley, chopped small
Dressing
- ½ cup mayonnaise
- 2 tablespoons cane sugar
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- ½ tablespoons water
- pinch kosher salt
Instructions
Make the Dressing
- Run a mixing bowl under hot water. Once the sides of the bowl are hot, dry it well with paper towel. Add the cane sugar, white vinegar and water. Whisk until the sugar dissolves. The warmth from the bowl will help melt the sugar into the dressing. Next, add the mayonnaise, Dijon mustard and kosher salt.
Prep the Chicken
- Option to use rotisserie chicken or boiled and shredded chicken. If boiling, add water and chicken broth to a pot. Add the chicken breasts and boil for 15-20 minutes or until the internal temp reaches 165 degrees Fahrenheit. Let it cool then shred the chicken. Roughly chop the shredded chicken into smaller pieces.
Assemble
- Combine the chicken, diced apples, walnut halves, halved grapes and sliced celery in a bowl. Season with kosher salt and cracked black pepper. Toss with the dressing until well coated. Garnish with fresh parsley and enjoy.
3 Comments on “Waldorf Chicken Salad”
So yummy! I used two large cans of chicken and it worked perfectly!
Made this today exactly per the recipe and it’s delish!
This reminded me of something I had at a restaurant one time. It was super easy to make and just as good.