Kitchen notes · a little help before you start
Waldorf Chicken Salad
Juicy grapes and crisp apple give creamy chicken salad a fresh sweetness, with toasted walnuts adding a nutty crunch. Celery keeps each bite lively, while lemon brightens the yogurt mayonnaise dressing. Tender lettuce leaves make a soft cup for the generous filling.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Dinner · Main course · Sides
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Cool toasted walnuts
Toast walnuts briefly in the oven, then let them cool before tossing into the chicken salad.
2. Mix dressing separately
Stir yogurt, mayonnaise, lemon and seasonings together in a small bowl before adding to the larger salad.
3. Toss before filling lettuce
Coat the chicken, fruit, celery and walnuts with dressing before spooning the salad into Boston lettuce leaves.
Get to know the ingredients
Chicken
Use cooked, diced chicken breast, or try leftover rotisserie chicken.
Grapes
Halve the grapes before tossing them with chopped apple, celery and the cooked chicken in the dressing.
Walnuts
Toast the chopped walnuts at 350 degrees for five minutes, then cool before adding their crunch to the salad.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Waldorf Chicken Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Fill the lettuce cups
Spoon the dressed chicken salad into Boston lettuce leaves and serve immediately after combining.
A little more help as you go
Keep dressing even
Mix the creamy dressing thoroughly before tossing so the lemon, salt and pepper distribute through the salad.
Prepare fruit in small pieces
Chop the apple and halve the grapes before assembling so each lettuce cup holds manageable bites.
A few questions you might have
Can I use rotisserie chicken?
You can use leftover rotisserie chicken, diced for mixing with the fruit, celery and creamy dressing.
Should the walnuts be toasted?
Yes. Bake them at 350 degrees for five minutes and cool them before adding to the salad.
What goes into the dressing?
Mix plain Greek yogurt, mayonnaise, lemon juice, salt and freshly ground pepper separately before tossing with the salad.
How should I prepare the grapes?
Cut them in half before adding them to the cooked chicken, celery, apple and toasted walnuts.
How is the salad served?
Spoon the dressed chicken mixture into Boston lettuce leaves and serve immediately, as directed in the final step.
Any more cooking tips?
Use leftover rotisserie chicken or you can bake, grill, or cook it in the Instant Pot.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
