Description
This refreshing Chicken Waldorf Salad combines tender cooked chicken, crisp green apples, juicy red grapes, crunchy celery, and toasted walnuts tossed in a creamy, tangy dressing made with mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Served over chopped romaine lettuce, this easy-to-make salad is perfect for a light lunch or a delightful side dish.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup green apple, diced
- 1 cup red grapes, halved
- 1 cup celery, thinly sliced
- 2 cups romaine lettuce, chopped
- 1/2 cup toasted walnuts, roughly chopped
Dressing
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare Produce: Wash and dry all produce. Dice the green apples, halve the red grapes, thinly slice the celery, and chop the romaine lettuce.
- Toast Walnuts: In a dry skillet over medium heat, toast the walnuts for 3 to 5 minutes until fragrant, stirring occasionally. Remove from heat, let cool, then roughly chop.
- Cook Chicken: If your chicken is not pre-cooked, place chicken breasts in boiling water and cook for 15 minutes or until cooked through. Let cool, then shred or cut into cubes.
- Make Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until the mixture is smooth and creamy.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked chicken, sliced celery, diced apples, halved grapes, and toasted walnuts. Add the dressing and toss everything together to coat evenly.
- Add Lettuce: Gently fold in the chopped romaine lettuce, taking care not to bruise the leaves.
- Serve: Serve the salad immediately for a crisp texture, or chill in the refrigerator for 30 to 60 minutes to allow flavors to meld for deeper taste.
Notes
- For best texture, add the lettuce last and serve shortly after tossing or chilled.
- To reduce fat, use low-fat mayonnaise and Greek yogurt.
- To make the salad ahead, keep dressing separate and add just before serving.
- Walnuts can be substituted with pecans or almonds if preferred.
- Use crisp, tart green apples such as Granny Smith for best flavor contrast.
