Waldorf Chicken Salad

Ingredients

• 120 ml (½ cup)mayonnaise
• 120 ml (½ cup)plain yoghurt
• 45 ml (3 tablespoons)lemon juice, freshly squeezed or bottled
• 2.5 g (½ teaspoon)salt
• 0.5 g (¼ teaspoon)black pepper
• 560 g (4 cups)cooked chicken, diced
• 2Granny Smith apples, diced
• 150 g (1 cup)red grapes, halved
• 120 g (1 cup)toasted pecans, chopped
• 1celery stalk, thinly sliced
• 15 g (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Mix the dressing

   In a large mixing bowl, whisk the mayonnaise, plain yoghurt, lemon juice, salt and pepper until smooth and combined.

2. 2

   Fold in ingredients

   Add the chicken, apples, grapes, pecans, celery and parsley, then stir until everything is evenly coated.

3. 3

   Serve the salad

   Serve straight away on bib lettuce, in lettuce cups or between two slices of bread. For a chilled salad, cover and refrigerate for up to 2–4 before serving.

What is Waldorf chicken salad?

Waldorf salad is an American combination traditionally associated with fruit, celery and nuts in a creamy dressing. This version adds cooked chicken to make it a more substantial salad.

The mixture of tart apple, sweet grapes, crunchy pecans and savoury chicken gives each bite a different texture. Yoghurt and lemon bring freshness to the mayonnaise-based dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 461 calories, 26g protein, 17g carbs, 33g fat.

The chicken supplies much of the protein, while the apples and grapes contribute carbohydrates. Most of the fat comes from the mayonnaise and pecans. Serve it with plenty of lettuce or other salad vegetables for a fresh, balanced plate.

The dressing

Mayonnaise: it gives the salad its creamy body and helps the dressing cling to the other ingredients.

Yoghurt and lemon: these add tang and soften the richness. Whisk them with the seasoning before adding the chicken and fruit so the dressing is evenly mixed.

Choosing the chicken

Cooked chicken: diced pieces make the salad easy to scoop and spread. Use chicken that has cooled before mixing so it does not warm the dressing or soften the fruit.

Keep the crunch

Apples and celery: dice the apples and slice the celery thinly so they distribute through the salad rather than dominating a mouthful.

Pecans: toasting brings out their flavour and keeps their texture distinct. Stir them in gently, especially if you want the chopped pieces to stay intact.

Mixing and chilling

Even coating: fold the chicken, fruit, nuts and herbs through the dressing until everything is lightly coated, taking care not to crush the grapes.

For a colder salad, cover it and refrigerate before serving. The recipe suggests chilling for up to 2–4 before serving, but does not specify a unit for that interval.

How to serve it

Lettuce: serve the salad on bib lettuce or spoon it into lettuce cups for a crisp, fresh base.

Bread: use it between two slices for a chicken salad sandwich. A simple green salad alongside also makes a fresh accompaniment.

Recipe notes & tips

• Let cooked chicken cool before mixing it with the dressing.
• Cut the apples just before combining to keep their cut surfaces fresh.
• Whisk the dressing until smooth before adding the solid ingredients.
• Fold gently so the grapes stay whole and the chicken does not break up too much.
• Toast the pecans ahead of time and let them cool before adding.

Variations

• Use leftover turkey: replace the cooked chicken with an equal amount of diced cooked turkey.
• Swap the nuts: use toasted walnuts in place of pecans.
• Add extra herbs: increase the parsley for a greener, more herbal flavour.
• Make it crunchier: add more thinly sliced celery.
• Serve it in lettuce cups: spoon the finished salad into crisp leaves instead of using bread.

Common mistakes to avoid

• Warm chicken: hot chicken can loosen the dressing; cool it before mixing.
• Uneven dressing: adding everything at once can leave dry patches; whisk the dressing first.
• Bruised grapes: vigorous stirring can squash them; fold the mixture gently.
• Soft pecans: adding them while warm can reduce their crunch; let them cool after toasting.
• Over-chilling uncovered: the salad can dry out or pick up fridge odours; keep it covered.

How to store

Keep the salad covered in the fridge and serve it chilled. The recipe gives a chilling interval of “up to 2–4” before serving but does not state a unit; it does not specify a separate storage duration for leftovers.

Frequently asked questions