Waldorf Chicken Salad
A lighter, fresher take on the classic Waldorf salad with crunchy apples, walnuts, and a tangy yogurt dressing.
24m4Servings
Nutrition
534kcal
18gProtein
19gCarbs
44gFat
Ingredients
INGREDIENTS
Roasted or Smoked Cold Chicken Breasts
chopped or shredded
2 pieces
Large Green Apples (Granny Smith)
peeled, cored, finely sliced or julienned
2 pieces
Lemon Juice
divided
½ cup
Celery Stalks
finely sliced
2 pieces
Walnuts
toasted
¾ cup
Chopped Fresh Parsley
3 tbsp
Cos (Romaine) Lettuce
chopped or torn
0.5 head
DRESSING
Whole-Egg Mayonnaise
or make your own
½ cup
Plain Yoghurt
¼ cup
Lemon Juice
½ cup
Dijon Mustard
1 tsp
Salt
To taste
¼ tsp
Pepper
⅛ tsp
Instructions
1Prepare the Dressing
5m
5mCombine Dressing Ingredients
In a small bowl, whisk together the mayonnaise, yoghurt, lemon juice, Dijon mustard, salt, and pepper until well combined. Set aside.
2Toast Walnuts
4m
4mToast Walnuts
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
3Prepare Salad Components
10m
10mPrepare Apples
Peel, core, and finely slice or julienne the green apples. Place them in a large bowl and toss with half of the lemon juice to prevent browning.
Prepare Celery and Combine
Finely slice the celery stalks. Add the sliced celery, chopped chicken, toasted walnuts, and chopped parsley to the bowl with the apples. Give a pre-toss.
4Assemble the Salad
1m
1mAdd Dressing
Pour the prepared dressing over the salad ingredients. Toss gently to coat everything evenly without bruising the apples.
5Serve
Serve
Serve the Waldorf chicken salad over chopped or torn cos lettuce. Garnish with extra walnuts or parsley if desired.
Tips
For clean apple batons, slice the apple into thin planks, stack, and slice into matchsticks. A mandoline can be used for this.
For a touch of sweetness, add 1 cup of halved red or green grapes along with the apples and celery.