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–+ servings

Waldorf Chicken Salad

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A fresh, herby take on the classic Waldorf salad, this version combines rotisserie chicken, crisp apples, red grapes, toasted walnuts, and celery in a creamy Greek yogurt and mayonnaise dressing. It’s easy to assemble, full of sweet, savory, and tangy notes, and perfect as a light meal or hearty side.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 1/2 cups chopped chicken rotisserie recommended
  • 1 sweet apple Fuji or Honeycrisp, unpeeled, chopped
  • 1 Granny Smith apple unpeeled, chopped
  • 1 cup red grapes halved
  • 1 cup toasted walnuts roughly chopped
  • 3/4 cup celery diced
For the Dressing
  • 1/3 cup mayonnaise
  • 1/4 cup plain Greek yogurt nonfat works great
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 tablespoons fresh parsley or 1 tsp dried
  • 1/2 tablespoon fresh chives or 1/2 tsp dried
  • 1/2 tablespoon fresh dill or 1/2 tsp dried
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Equipment

  • Small bowl
  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, sugar, parsley, chives, dill, salt, and pepper to make the dressing. Set aside.
  2. Place the chicken, sweet apple, Granny Smith apple, grapes, walnuts, and celery in a large mixing bowl.
  3. Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
  4. Taste and adjust the flavor if needed: add more sugar for sweetness, extra apple cider vinegar for tang, or a spoonful of mayonnaise or Greek yogurt for extra creaminess.

Nutrition

Calories: 350kcal

Notes

Waldorf Chicken Salad can be prepared up to a day in advance and stored covered in the refrigerator; stir before serving as the dressing may thin slightly. If making ahead, keep the dressing and chopped ingredients separate and combine a few hours before serving for the freshest texture. To make it nut-free, substitute toasted sunflower seeds or pepitas for the walnuts. For a dairy-free version, replace the Greek yogurt with a dairy-free alternative or extra mayonnaise, adding a bit more vinegar to keep it tangy. Serve the salad over greens, in sandwiches, or as a light lunch. The dressing helps prevent the apples from browning, but keep the salad chilled for best results. This dish doesn’t freeze well—enjoy within three days.

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