Why You’ll Love This Chicken Waldorf Salad

• It’s a textural dream. Every single bite is a delightful symphony of crisp, crunchy, creamy, and tender. You get the juicy snap from the apples and celery, the satisfying bite from the toasted walnuts, and the soft, succulent shreds of chicken, all coated in that dreamy dressing.
• It’s incredibly versatile. Think of this as your new culinary canvas. Not a fan of walnuts? Try pecans or almonds. Want a pop of color? Throw in some red grapes or dried cranberries. You can serve it on a bed of greens, in a sandwich, or with crackers. It truly adapts to your mood and what you have on hand.
• It’s a fantastic make-ahead meal. This salad actually gets better as it sits—well, for a day or two, at least. The flavors have time to mingle and get to know each other, resulting in an even more cohesive and delicious dish. It’s a lifesaver for meal prep or for taking the stress out of entertaining.
• It feels elegant without any fuss. There’s a certain sophistication to a Waldorf Salad, a nod to classic cuisine that always impresses. But honestly, the effort required is minimal. It’s the kind of dish that makes you look like a kitchen superstar, even on your busiest day.

Ingredients & Tools

• 450 g (about 1 lb) cooked chicken breast, shredded or cubed
• 2 large crisp apples (like Honeycrisp or Granny Smith)
• 3 celery stalks
• 120 g (1 cup) walnuts, roughly chopped
• 120 ml (1/2 cup) mayonnaise
• 60 ml (1/4 cup) Greek yogurt or sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey or maple syrup
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Tools: A large mixing bowl, a smaller bowl for the dressing, a sharp knife, a cutting board, and a skillet for toasting nuts (if toasting them yourself).

The quality of your ingredients really shines here, so it’s worth a little extra thought. Using a good, full-fat mayonnaise makes the dressing luxuriously creamy, and the touch of Greek yogurt adds a lovely tang that cuts through the richness. And don’t skip toasting the walnuts—it’s a simple step that unlocks a deep, nutty aroma that elevates the entire salad.

Serves: 4 | Prep Time: 25 minutes | Cook Time: 0 minutes (using pre-cooked chicken) | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• What’s the best apple to use? You really want an apple that holds its shape and offers a crisp bite. A tart Granny Smith provides a fantastic contrast to the creamy dressing, while a sweeter, crisp variety like Honeycrisp or Pink Lady is also wonderful. Using one of each gives you the best of both worlds!
• To toast or not to toast the walnuts? I am firmly in the “always toast” camp. It only takes about 5 minutes in a dry skillet over medium heat, but it transforms the walnuts from simply crunchy to deeply aromatic and flavorful. Just keep a close eye on them and shake the pan frequently—they can go from perfectly golden to burnt in a flash.
• How to prevent the apples from browning? The lemon juice in the dressing does a lot of the work here, but for extra insurance, you can toss the chopped apple pieces with a tablespoon of the lemon juice before adding them to the salad. This little trick keeps them looking fresh and bright for hours.
• What kind of chicken works best? Rotisserie chicken is a fantastic, flavorful shortcut. Otherwise, poaching or baking a couple of chicken breasts until just cooked through works perfectly. The key is to let the chicken cool completely before mixing it into the salad to keep everything fresh-tasting.

How to Make Chicken Waldorf Salad

Serving Suggestions

Complementary Dishes

• A simple green salad with a vinaigrette — The sharp, acidic notes of a basic vinaigrette on some mixed greens provide a perfect counterpoint to the creamy, rich Waldorf salad, cleansing the palate between bites.
• Fresh, flaky croissants or crusty bread — There’s nothing better than using a piece of good bread to scoop up every last bit of this salad from your plate. It’s a classic pairing for a reason.
• A warm, savory quiche or tart — For a more substantial brunch or lunch spread, serving the chicken salad alongside a slice of spinach and feta quiche creates a wonderfully balanced and satisfying meal.

Drinks

• A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these wines cut through the creaminess of the salad beautifully, enhancing the apple and celery flavors.
• A sparkling lemonade or iced tea — For a non-alcoholic option, something bubbly and slightly sweet like a homemade lavender lemonade complements the salad’s flavors without overpowering them.
• A light lager or pale ale — The carbonation and mild bitterness of a good beer can be a surprisingly refreshing partner, especially if you’re enjoying this salad on a warm afternoon.

Something Sweet

• Lemon bars or a berry galette — The bright, fruity tang of a lemon bar or a rustic mixed-berry tart offers a lovely, light finish that doesn’t feel too heavy after the salad.
• Shortbread cookies or vanilla bean scones — Sometimes you just want a simple, buttery treat. These classics are subtle enough to follow the salad without competing with its sophisticated flavor profile.
• Dark chocolate-dipped strawberries — Elegant, easy, and always a crowd-pleaser. The bittersweet chocolate and juicy strawberry are a perfect, light finale.

Top Mistakes to Avoid

• Mistake: Using warm chicken. If you add warm, freshly cooked chicken to the salad, it can cause the mayonnaise-based dressing to break and become oily. It can also wilt the celery and apples. Always, always let your chicken cool completely to room temperature first.
• Mistake: Over-mixing the salad. You’re not making a smoothie! Aggressive stirring will break down the apples and celery, turning your beautiful, chunky salad into a mushy, homogenous mixture. Fold gently with a wide spatula to maintain the integrity of each ingredient.
• Mistake: Skipping the toasting step for the nuts. Raw walnuts can taste a bit bitter and bland. Toasting them is a non-negotiable step for maximum flavor. It brings out their natural oils and gives them a deep, nutty aroma that is essential to the classic Waldorf taste.
• Mistake: Not seasoning the dressing properly. The dressing is the glue that holds everything together, and if it’s under-seasoned, the whole salad will taste flat. Taste your dressing on its own and make sure it has enough salt, pepper, and acidity before you mix it in.

Expert Tips

• Tip: Add a secret ingredient for depth. A tiny pinch of celery seed—and I mean tiny, it’s potent!—can amplify the celery flavor in a really wonderful way. Or, for a more savory twist, a teaspoon of finely minced shallot or chives adds a lovely, subtle sharpness.
• Tip: Customize your crunch. While celery and apples are classic, don’t be afraid to play with other crunchy elements. Thinly sliced fennel bulb adds a lovely anise note, and some halved red seedless grapes provide a juicy, sweet burst that’s absolutely delightful.
• Tip: Make it a sandwich. This salad makes an incredible chicken salad sandwich. Pile it high on toasted sourdough with some butter lettuce leaves, or stuff it into a buttery croissant for the ultimate indulgent lunch. It also works wonderfully in a wrap with some spinach.
• Tip: Prep your apples last. To keep your apples as crisp and white as possible, chop all your other ingredients first and do the apples right before you’re ready to mix the salad. This minimizes their exposure to air before they get coated in the acidic lemon dressing.

FAQs

Can I make Chicken Waldorf Salad ahead of time?
Absolutely, and it’s actually encouraged! You can prepare this salad up to 2 days in advance. In fact, letting it sit for a few hours or overnight allows the flavors to meld together beautifully. Just keep it tightly covered in the refrigerator. If you find the salad has dried out a bit after chilling, you can stir in a tablespoon or two of extra mayonnaise or yogurt to loosen it up before serving.

What can I use instead of mayonnaise?
If you’re not a mayo fan, you have options. You can replace it entirely with Greek yogurt or sour cream for a tangier, lighter dressing. A combination of half avocado (mashed until smooth) and half yogurt also works wonderfully and adds a lovely creaminess. Just note that the avocado version is best eaten the same day. Another great option is a thinned-out ranch dressing.

How can I make this recipe gluten-free or dairy-free?
You’re in luck—this recipe is naturally gluten-free! Just double-check that your Dijon mustard is a certified gluten-free brand, as some can contain trace amounts. To make it dairy-free, simply ensure you use a dairy-free yogurt alternative (like coconut or almond-based) instead of the Greek yogurt, or just use all mayonnaise. The rest of the ingredients are naturally dairy-free.

My salad became a bit watery after sitting. What happened?
This is usually due to the apples and salt. Apples release moisture over time, and salt draws liquid out of ingredients. It’s not a huge problem! Just give the salad a good stir before serving. To minimize this, you can toss the chopped apples in the lemon juice first, which helps seal them a bit, and avoid adding salt until the very end, just before serving.

Can I freeze Chicken Waldorf Salad?
I really wouldn’t recommend it, unfortunately. The mayonnaise-based dressing will separate and become grainy upon thawing, and the celery and apples will turn incredibly mushy and watery. This is a salad that’s meant to be enjoyed fresh. It keeps well in the fridge for 2-3 days, making it a great make-ahead meal, but freezing will ruin its delightful texture.