This is a Waldorf-style chicken salad built for a full meal, not a side dish. Diced apple, celery, raisins, red cabbage, walnuts, and sliced chicken breast are tossed with a yogurt-mayo dressing seasoned with Old Bay and a touch of agave, then served over greens. It comes together in 15 minutes and holds up well in the fridge, which makes it genuinely useful on a busy week.
About the ingredients
- Endive: Slightly bitter and crisp. It balances the sweetness from the apple, raisins, and agave. Belgian endive is the most common variety at grocery stores — that’s what you want.
- Old Bay Seasoning: Adds savory depth and mild heat to the dressing without needing multiple spices. Don’t skip it or substitute a generic seasoning blend — the flavor profile will be noticeably flatter.
- Agave nectar: Keeps the dressing smooth and pourable since it dissolves instantly. Honey works as a direct swap in the same amount.
- Whole-milk plain yogurt: The fat content matters here. Low-fat or nonfat yogurt makes the dressing thin and slightly sour rather than creamy. Greek yogurt works but thickens the dressing considerably — thin it with a teaspoon of water if needed.
- Cooked chicken breast: Rotisserie chicken, poached breast, or leftover roasted chicken all work. Slice or shred to your preference.
The short version of why this works
The dressing is the key decision here. Using yogurt as the primary base and mayo as a secondary ingredient keeps the dressing creamy enough to cling to the apple and cabbage without being heavy. The Old Bay does real work — it seasons the dressing so the salad doesn’t taste like it just needs salt. The other thing that matters is the mix of textures: the crunch from celery, walnuts, and endive sits against the soft raisins and apple, so every bite has something going on. Neither element alone would be enough.
If something goes sideways
- Dressing is too thick to toss evenly: Whisk in a teaspoon of lemon juice or cold water until it loosens. It should coat a spoon but still drip off slowly.
- Salad tastes flat or sweet: The agave and raisins can tip the balance if your apple is also very sweet. Add a small pinch of salt directly to the dressing and an extra squeeze of lemon juice to pull it back.
- Walnuts taste bitter or stale: Toast them in a dry pan for 3–4 minutes over medium heat before adding. It takes the edge off and deepens the flavor significantly.
- Endive is too bitter for your taste: Soak the chopped endive in cold water for 10 minutes, then drain and pat dry. It mellows the bitterness without losing the crunch.
- Apple is browning in the bowl: Toss the diced apple in the lemon juice from the dressing recipe before combining everything. It slows oxidation and doesn’t change the flavor of the finished salad.
Keeping leftovers crisp
Store the dressed salad and the greens separately — dress it at the table, because a pre-dressed salad goes limp fast, especially the endive and cabbage. The undressed salad mixture keeps well in an airtight container in the fridge for up to three days. The dressing keeps separately for up to five days. If you’re prepping for the week, dice the apple and toss it in lemon juice before storing, and keep the walnuts in a separate small container so they stay crunchy. Portion out the greens into individual containers and add the salad and dressing right before eating.
Tangy Waldorf Chicken Salad With Endive and Yogurt Dressing
Ingredients
Waldorf Chicken Salad Ingredients
- 1 medium apple cored and diced
- ½ cup raisins golden or regular
- 1 stalk celery diced
- ½ cup red cabbage shredded
- 1 small chicken breast cooked and sliced
- ¼ cup walnuts chopped
- 2 medium endive halved and chopped
Dressing Ingredients
- ¾ cup plain yogurt whole-milk
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 2 teaspoons Old Bay Seasoning
- 2 tablespoons agave nectar
Instructions
- Combine salad ingredients in a large bowl.
- In a small bowl, make salad dressing.
- Pour dressing over salad ingredients, toss and serve!
- Best served over some greens. I used arugula, but butter lettuce, romaine, or Boston Bibb, would all be great.
Nutrition
Frequently asked questions
Can I make this salad ahead of time?
Yes — prepare all the salad components and the dressing separately, then combine them when you’re ready to eat. The undressed salad mixture holds in the fridge for up to three days, and the dressing keeps for up to five days.
What greens work best as a base?
Arugula, butter lettuce, romaine, or Boston Bibb all work well. Arugula adds a peppery note that plays nicely against the sweet raisins and apple; butter lettuce is milder if you want the Waldorf flavors to stay front and center.
Can I use Greek yogurt instead of regular whole-milk yogurt?
Yes, Greek yogurt works as a substitute. It will make the dressing noticeably thicker, so whisk in a teaspoon of water or extra lemon juice to loosen it to a pourable consistency.
What type of apple is best for this recipe?
A firm, slightly tart apple like Granny Smith or Honeycrisp holds its shape after dicing and doesn’t turn mushy when tossed with the dressing. Very soft or mealy apples like Red Delicious will break down and make the salad watery.
Is there a nut-free version?
Simply leave out the walnuts. To keep some crunch in their place, add a small handful of sunflower seeds or pumpkin seeds — both hold up well in the fridge if you’re storing the salad for a few days.
The nutrition info shows 1948 calories for the whole recipe — is that per serving?
No, that figure appears to be for the entire recipe, which serves four people. Per serving the calorie count would be roughly 487 calories, which is consistent with a filling main-dish salad.