Waldorf Chicken Salad
The ultimate refreshing dish for summer gatherings - Waldorf Chicken Salad. This easy weeknight dinner combines tender chicken, crunchy nuts, and sweet fruits in a creamy dressing. Perfect for picnics or quick lunches, it's a must-try that will leave you craving more!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Skillet
- Frying Pan
- Peeler
Ingredients
- ⅔ cup walnuts roughly chopped
- 2 cups chopped cooked chicken breast
- 3 ribs celery trimmed and finely chopped
- 2 apples cored and cubed no need to peel
- 1 cup seedless red or green grapes halved
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons lemon juice from 1 lemon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Start by toasting the walnuts in a dry frying pan over low-medium heat for around five minutes. Stir them frequently to ensure they don’t burn. They should become fragrant and take on a lovely golden color. This step really enhances their flavor.
- Once the walnuts are toasted, tip them onto a plate and allow them to cool completely. This is important because adding warm nuts to the salad can affect the dressing's texture.
- Next, make the dressing. In a large mixing bowl, combine the mayonnaise, Greek yogurt, and lemon juice. Stir well until it’s creamy and smooth. Season with kosher salt and ground black pepper, mixing until everything is well incorporated.
- Now, it's time to add the main ingredients. Start with the cold, cooked chicken. Since it's already cooked, you can chop it into bite-sized pieces or shred it, depending on your preference. Add it directly into the dressing.
- Next, add the chopped celery, apples, grapes, and cooled walnuts to the bowl. Each ingredient brings a unique flavor and texture, so be sure to include them all.
- Gently toss all the ingredients together until everything is evenly coated with the dressing. Take care not to mash the apples or grapes; you want them to hold their shape.
- After combining, taste the salad and adjust the seasoning as needed. If you feel it needs more tang, add a bit more lemon juice. If it feels too thick, a splash of water can help loosen it up.
- Once you're satisfied with the flavor, cover the bowl with a lid or plastic wrap and let it chill in the refrigerator for about half an hour. This allows the flavors to meld beautifully.
- When you're ready to serve, give the salad another gentle toss to mix everything well. You can serve it in a bowl or scoop it into lettuce cups, on croissants, or in pita pockets for a fun twist.
- Enjoy your delicious and refreshing Waldorf Chicken Salad with friends and family!
Notes
Warm chicken can thin the dressing and make the salad watery. Let it chill in the fridge first if freshly cooked.
Make sure to pat the apples and grapes dry after washing to prevent them from making the dressing runny.
Toasting the walnuts really enhances their flavor. I like to toast them in a pan, but you can also bake them at 350°F for 8 minutes.
If you want to replace some or all the mayonnaise with yogurt, reduce the amount of lemon juice to prevent the salad dressing from becoming too tart.
Feel free to add in ¼ cup of raisins or dried cranberries for a little extra sweetness.
For a little sharpness, add ½ of a finely chopped red onion or a few sliced scallions.
This salad is best served straight away; however, you can store it in the fridge for up to 2-3 hours before serving.
It’s delicious scooped into lettuce cups, croissants, or pita pockets for easy lunches.