Waldorf Salad

Ingredients

• 15 ml (1 tablespoon)lemon juice
• 60 ml (¼ cup)Greek yoghurt
• 60 ml (¼ cup)low-fat mayonnaise
• 1 largeapple, chopped (such as Granny Smith)
• 1Bosc pear, peeled, cored and diced
• 150 g (1 cup)seedless grapes, halved
• 2 stalkscelery, chopped
• 140 g (1 cup)chicken breast, chopped
• 40 g (¼ cup)raisins
• 30 g (¼ cup)walnuts, chopped
• ½ teaspoon, or to tastesalt
• ¼ teaspoon, or to tastepepper
• 1romaine lettuce, washed, dried and chopped

Instructions

1. 1

   Mix the dressing

   Put the lemon juice, Greek yoghurt and mayonnaise in a small bowl. Whisk until combined.

2. 2

   Toss the salad

   Add the apple, pear, grapes, celery, chicken, raisins and walnuts to a large bowl and toss together. Season with salt and pepper to taste.

3. 3

   Add the dressing

   Pour the yoghurt dressing over the salad and toss well. Taste and adjust the seasoning if needed.

4. 4

   Serve the salad

   Serve the salad over the chopped romaine lettuce.

What is Waldorf salad?

Waldorf salad is an American salad traditionally associated with New York’s Waldorf hotel. This version combines fruit, celery and walnuts with chicken, then brings them together in a creamy yoghurt and mayonnaise dressing.

The mix works because juicy fruit and crisp celery balance the rich dressing, while walnuts add a firm, nutty bite. A bed of romaine gives each serving a fresh, leafy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 11g protein, 31g carbs, 16g fat.

The fruit, raisins and lettuce supply most of the carbohydrates; the mayonnaise and walnuts contribute much of the fat, while the chicken and yoghurt provide protein. For a more complete plate, serve with extra leafy vegetables or a slice of wholemeal bread.

Choosing the fruit

Apple: A crisp, tart variety such as Granny Smith helps balance the sweetness of the grapes and raisins. Chop it into bite-sized pieces so it is easy to eat with the other ingredients.

Pear and grapes: A ripe but still-firm Bosc pear holds its shape when diced. Halving the seedless grapes distributes their juiciness throughout the salad.

Getting the texture right

Celery and walnuts: Chop the celery and walnuts so their crunch is spread through the bowl rather than concentrated in a few bites. Keep the walnuts in small pieces, not a fine crumb.

Romaine: Wash and dry the lettuce before chopping it. Dry leaves make a better base and avoid adding excess water to the finished dish.

Balancing the dressing

Yoghurt and mayonnaise: Whisk them with the lemon juice until smooth before adding the dressing to the salad. The yoghurt brings tang, while the mayonnaise gives the mixture a creamy finish.

Seasoning: Salt and pepper the fruit, chicken and crunchy ingredients to taste before dressing. Once tossed, taste again and adjust if needed.

Assembling and serving

Gentle tossing: Combine the chopped ingredients without crushing the fruit. Add the dressing and toss just enough to coat the pieces evenly.

To serve: Arrange the chopped romaine as the base and spoon the dressed salad over it. Serve soon after tossing for the freshest contrast of crisp lettuce and creamy salad.

Recipe notes & tips

• Dry the lettuce thoroughly after washing so it stays crisp.
• Use firm fruit that will keep its shape when tossed.
• Chop the ingredients to similar, bite-sized pieces for easier serving.
• Whisk the dressing smooth before adding it to the salad.
• Taste after tossing and adjust the salt and pepper before serving.

Variations

• Extra crunch: Add more chopped celery for a sharper, crisp texture.
• No chicken: Leave out the chicken for a fruit-and-nut version.
• Different nuts: Replace the walnuts with chopped pecans.
• Tart apple: Use Granny Smith apple for a sharper contrast with the grapes and raisins.
• Leafy base: Serve over extra romaine for more greens in each portion.

Common mistakes to avoid

• Wet lettuce: It can dilute the dressing; dry the leaves well after washing.
• Overripe pear: It may collapse when tossed; choose a pear that is ripe but still firm.
• Large chunks: They make the salad harder to eat; chop the fruit and celery into bite-sized pieces.
• Dressing too soon: The lettuce can lose its crispness; assemble and serve shortly after tossing.
• Skipping the final taste: The fruit can vary in sweetness; check the seasoning after adding the dressing.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days. The lettuce may soften once dressed, so keep it separate if preparing the salad ahead; this salad is best served cold and is not suited to reheating.

Frequently asked questions