Waldorf Chicken Salad
Yield: 4-6 servings
Loaded with lean protein and fresh produce, this hearty salad perfectly balances savory and sweet ingredients while hitting all the right texture notes. Enjoy as a packable lunch or easy dinner.


  • ½ cup (104g) mayonnaise
  • 2 teaspoons (10ml) freshly squeezed lemon juice
  • 1 teaspoon (5g) Dijon mustard
  • ¼ teaspoon each kosher salt and freshly ground black pepper
  • 3 cooked chicken breasts, chopped or shredded (1½ to 1¾ pounds if cooking from raw)*
  • 1½ cups chopped apple (I leave skin on; Honeycrisp, Fuji, Pink Lady, or other firm, sweet apples work well)
  • 1 lightly rounded cup red grapes, halved
  • 1 cup diced celery (I include any leaves)
  • ½ cup chopped, toasted pecans (may substitute walnuts, sunflower or pumpkin seeds or a mix)
  • Optional for serving: chopped fresh parsley, mixed baby greens, a roll or fresh pita


  1. In a large bowl, stir together the mayonnaise, lemon juice, Dijon, salt and pepper. Stir in the chopped chicken, and then add the apples, grapes, celery and pecans. Toss to combine and evenly coat with the dressing.

    At this point you may taste and adjust seasonings to taste, adding an extra sprinkle of salt and pepper or a squeeze of lemon juice, if desired. You may enjoy the salad right away, with a sprinkle of optional fresh parsley. If time allows, however, chill the salad for an hour or so before serving to give the flavors time to meld. (Tip: In this case, you may wish to add the pecans just before serving for maximum crunch.)

    Serving ideas: I often serve this salad as is but also enjoy it served on a bed of mixed baby greens. Optionally, it can be scooped into a roll or pita. Recently, I served it alongside Fall Slaw and and corn muffins to rave reviews.

    Leftovers: I typically serve this salad the same day I make it, but leftovers taste delicious for at least 3 days.


*For a tender, juicy option and helpful meal prep, I recommend using my recipe for Slow Cooked Chicken For the Week. Rotisserie chicken may also be used, as can poached, baked or grilled chicken. Just take care to cook the chicken until just done (165℉ internal temperature) so as not to dry it out. For a unique but complementary flavor dimension, I linked a delightful Indian curry spice rubbed chicken in the text above the recipe card.

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