Chicken Waldorf Salad

Inspired by the original Waldorf salad served at New York’s Waldorf-Astoria, this rendition folds in gently poached chicken for a more substantial, protein-rich meal. Crisp apples, snappy celery, sweet grapes, and toasty walnuts meet a light, tangy mayo–yogurt dressing for perfect balance. Each bite layers crunch with creaminess and bright citrus, finishing clean and refreshing.

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine American

Servings servings

Calories 546 kcal

Equipment

Rimmed baking sheet
Large saucepan
Instant-read thermometer
Large mixing bowl
Small mixing bowl
Whisk
Chef's Knife
Cutting board
Tongs
Measuring cups and spoons

Ingredients

For the Toasted Walnuts:

¾ cup walnut halves roughly chopped after toasting

For the Poached Chicken:

6 cups water for poaching
2 tsp kosher salt for poaching liquid
1 piece bay leaf
6 pieces black peppercorns lightly crushed
1 ¼ lb boneless, skinless chicken breasts about 2 large; trimmed

For the Dressing:

⅓ cup mayonnaise full-fat for best texture
⅓ cup plain Greek yogurt 2% or whole milk
2 tbsp fresh lemon juice plus more to taste
1 tsp Dijon mustard
1 tsp honey balances acidity; optional
¾ tsp kosher salt or to taste
½ tsp freshly ground black pepper plus more to finish
¼ tsp celery seed optional but classic

For the Salad Assembly:

2 medium Honeycrisp apples cored and diced 1/2-inch (no need to peel)
2 stalks celery thinly sliced (about 1 cup)
1 ½ cups red seedless grapes halved lengthwise
¼ cup flat-leaf parsley finely chopped, plus more for garnish
2 tbsp fresh chives thinly sliced, plus more for garnish
8 leaves butter lettuce for serving; romaine hearts also work well

Instructions

Toast the Walnuts: Preheat the oven to 350°F / 175°C. Spread the walnuts on a rimmed baking sheet and toast for 8–10 minutes, shaking once, until fragrant and lightly darkened. Cool completely, then roughly chop and set aside.
Poach the Chicken: In a large saucepan, combine water, kosher salt, bay leaf, and peppercorns; bring to a bare simmer (about 180°F / 82°C). Slide in the chicken breasts and poach at a gentle simmer for 12–15 minutes, until the thickest part registers 160°F / 71°C on an instant-read thermometer. Transfer to a board, rest 5 minutes to retain juices, then dice into 1/2-inch pieces.
Whisk the Dressing: In a large mixing bowl, whisk mayonnaise, Greek yogurt, lemon juice, Dijon, honey, kosher salt, black pepper, and celery seed until smooth and emulsified.
Prep the Produce: Add the diced apples and sliced celery to the bowl and fold gently to coat—this protects the apples from browning. Stir in the halved grapes, parsley, and chives.
Combine: Add the diced chicken and toasted walnuts. Toss until every component is glossy and well-coated; taste and adjust seasoning with an extra pinch of salt, pepper, or a squeeze of lemon as needed.
Serve: Arrange butter lettuce leaves on plates and mound the salad on top. Finish with reserved parsley and chives and a few cracks of black pepper; serve immediately.

Notes

Chef’s Tips:

Poach gently—keeping the water around 180°F / 82°C prevents stringy, dry chicken and ensures a silky bite.
Toast the walnuts just to the edge of deep golden; pull them when fragrant to avoid bitterness, and cool fully before adding to preserve crunch.
Balance is Key: If your apples are very sweet, reduce the honey or add an extra 1 teaspoon lemon juice for brightness.
Make-Ahead: Toss everything except the walnuts and herbs up to 1 day ahead; fold those in just before serving to keep texture lively.
Protein Swap: Rotisserie chicken works—use 3 cups shredded and skip the poaching step to save time.

Nutrition

Calories: 546kcalCarbohydrates: 31gProtein: 37gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 19gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 99mgSodium: 1941mgPotassium: 972mgFiber: 5gSugar: 21gVitamin A: 696IUVitamin C: 17mgCalcium: 98mgIron: 2mg

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