Savory chunks of chicken mingle with sweet grapes, crunchy walnuts, and crisp apples in this easy Chicken Waldorf Salad. This is a lunch you will put on repeat!
Chicken Waldorf Salad
This chicken salad recipe is so ridiculously good. It balances so many different things all at once. It has savory and sweet flavors. It’s got crunchy, crisp, and tender ingredients. And, it’s so easy to make!
There is a reason that Waldorf salad has retained its popularity for over a hundred years. Adding chicken to the classic salad and turning it into a heartier meal, makes it a guaranteed win.
Give it a go and you’ll likely find yourself like me, making it on repeat for two weeks. It’s perfect for a quick lunch or picnic, or make a big bowl for your next potluck.
What is a Waldorf Salad?
The Waldorf salad originated in New York City, specifically at the Waldorf Hotel, which eventually became the Waldorf Astoria Hotel. It was created by the hotel’s maître d, Oscar Tschirky in the late 1800s, using just celery and apples.
Over time, the recipe evolved to include nuts, grapes, and various proteins. This chicken Waldorf salad recipe was inspired by my friend Gina’s Tuna Waldorf Salad. I used canned chicken, but you can use a rotisserie chicken, too.
For what it is worth, I have made this with both types of chicken and it turns out that I prefer it with canned chicken. (Making it about as easy as can be!)
Waldorf Salad with Chicken
You’ll need the following ingredients to make this recipe:
- chicken breast
- granny smith apples
- seedless red grapes
- sour cream
- lemon juice
- salt and pepper
In a medium size mixing bowl, whisk together the mayo, sour cream, lemon juice, salt, and pepper. Then, taste and adjust the lemon, salt, and pepper as desired.
Add the chicken, apple, grapes, celery, and walnuts to the bowl and toss to coat. Then, serve on a bed of greens, in a sandwich, or with crackers of your choice. Store leftovers in an airtight container in the fridge up to 3 days.
Waldorf Chicken Salad
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Chicken Waldorf Salad
- 12 ounces canned chicken, drained or 1½ cups cooked chicken, chopped into ½-inch pieces
- 1 large granny smith apple chopped into ¼-inch pieces, about 1½ cups
- 1 cup red grapes halved or quartered if extra large
- 1 celery rib sliced very thin, about ½ cup
- ⅓ cup walnuts chopped small
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- In a medium size mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper. Taste and adjust the lemon, salt, and pepper as desired.
- Add the chicken, apple, grapes, celery, and walnuts to the bowl and stir to coat. Serve over salad greens, in a sandwich, or with the crackers of your choice.
- Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.