Waldorf Chicken Salad
Looking for a delicious and easy chicken salad recipe? Try this Waldorf chicken salad. Growing up, my mom always made Waldorf salad for Thanksgiving. It was the first thing we enjoyed every year. I thought it would be fun to give the traditional Waldorf salad a fun and tasty Healthyish twist. And what better way to jazz it up than with some extra protein. The shredded chicken tastes so good with all the other famous ingredients. If you give this recipe a try, please let me know what you think.
What is Waldorf Salad?
The Waldorf Salad was first created at The Waldorf Historia Hotel in New York City for a charity ball that was being hosted at the hotel in 1896. The original recipe was a simple, 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 nuts salad.
Modern Waldorf Salad
Modern versions of this recipe can include a wide variety of ingredients. Raisins, dried cranberries, and protein are some of the most popular additions. The dressing is often modernized too. It’s common to see Greek yogurt instead of mayonnaise or other add-ins. For my dressing recipe, I used mayonnaise, white vinegar, cane sugar, Dijon mustard, warm water and a pinch of salt. It tastes amazing!
Ingredients Needed for Waldorf Chicken Salad
Chicken – You’ll need about 2 cups of shredded boiled chicken for this recipe. Boiling the chicken keeps it soft and tender for this recipe. 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, warm water, Dijon mustard and a pinch of salt. Whisk until well combined.
Seasoning / Herbs – Season the dish with a touch of salt and cracked black pepper. Option to top the dish with chopped Italian parsley.
How to Make Waldorf Chicken Salad
Boil a pot of water and cook the chicken breasts until they reach an internal temperature of 165-degrees. About 15 minutes.
Remove the chicken from the water, let it cool and shred it using two forks.
Roughly chop the shredded chicken into smaller pieces using a knife. Set aside.
In a large mixing bowl, combine the mayonnaise, cane sugar, white vinegar, Dijon mustard, warm water, and a pinch of salt. Whisk until well combined.
Next, add the shredded chicken, diced green apple, sliced celery, halved red grapes, and walnut pieces. Season with a touch of salt and cracked black pepper to taste.
Top with chopped Italian parsley. Serve immediately or cover and chill in the refrigerator.
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.
Looking for more recipes?
Waldorf Chicken Salad
Ingredients
- 2 cups chicken breast, boiled and shredded, about 2 breasts
- 1.5 cups red grapes, seedless and sliced in half
- 1.5 cups green apple, diced, about 2 small apples
- 1 cup celery, sliced, about 2 large stalks
- 1 cup walnuts, chopped into pieces or halves
- 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 warm water
- Pinch salt
Equipment
- 1 pot to boil chicken
- 1 large mixing bowl
Instructions
- Boil a pot of water and cook the chicken breasts until they reach an internal temperature of 165-degrees. About 15 minutes.
- Remove the chicken from the water, let it cool and shred it using two forks.
- Roughly chop the shredded chicken into smaller pieces using a knife. Set aside.
- In a large mixing bowl, combine the mayonnaise, cane sugar, white vinegar, Dijon mustard, warm water, and a pinch of salt. Whisk until well combined.
- Next, add the shredded chicken, diced green apple, sliced celery, halved red grapes, and walnut pieces. Season with a touch of salt and cracked black pepper to taste.
- Top with chopped Italian parsley. Serve immediately or cover and chill in the refrigerator.
3 Comments on “Waldorf Chicken Salad”
This reminded me of something I had at a restaurant one time. It was super easy to make and just as good.
Made this today exactly per the recipe and it’s delish!
So yummy! I used two large cans of chicken and it worked perfectly!