Chicken Waldorf Salad with Yogurt Dressing

Phoebe Green

Chicken Waldorf Salad is a popular salad served in American restaurants. Here's a simple recipe you can make at home.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Salad

Cuisine American

Servings servings

Calories 575 kcal

Equipment

Large pot (4-quart / 3.8L)
Small sauté pan for toasting walnuts
Mixing bowl (large)
Mixing bowl (small) for dressing
Sharp Chef’s Knife
Cutting board
Instant-read thermometer

Ingredients

2 boneless, skinless chicken breasts about 12-16 oz / 340-450g total
3 stalks celery sliced
1 large green apple or red apple, cored and cubed
2 cups chicken stock low-sodium, 480ml
2 cups water 480ml
¾ cup Greek yogurt plain, 180g
¼ cup light mayonnaise 60g
¼ cup red onion thinly sliced and quartered, 40g
¾ cup walnuts chopped, lightly toasted, 90g
2 teaspoons Dijon mustard smooth
2 tablespoons lemon juice fresh-squeezed, 30ml, about 1 lemon
¼ teaspoon coarse sea salt or to taste
¼ teaspoon ground black pepper freshly ground, or to taste
2 tablespoons parsley chopped, fresh
1 cup red seedless grapes halved, 150g
8 ounces fresh mixed greens divided, 225g

Instructions

Heat chicken stock and water in a large pot over medium heat until it simmers. Turn heat down to low-medium, add chicken breasts (working in batches if necessary) and poach gently — the liquid should barely bubble — for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F / 74°C.
2 boneless, skinless chicken breasts, 2 cups chicken stock, 2 cups water
Remove from stock and set aside on a cutting board to cool for about 5 minutes, or until cool enough to handle comfortably.
2 boneless, skinless chicken breasts
While chicken poaches, dice the celery and apples, slice onions, halve grapes and chop parsley. Toss the cubed apple pieces with the lemon juice in a small bowl to prevent browning and add flavour. Set aside.
3 stalks celery, 1 large green apple, 1/4 cup red onion, 1 cup red seedless grapes, 2 tablespoons parsley, 2 tablespoons lemon juice
Toast the chopped walnuts in a dry small sauté pan over medium-low heat, stirring frequently, for 3 to 4 minutes until fragrant and lightly golden. Transfer to a plate immediately to stop cooking.
3/4 cup walnuts
Once cooled, cut chicken into cubes and set aside.
2 boneless, skinless chicken breasts
Mix yogurt, mayonnaise, Dijon mustard, salt, and pepper together in a small bowl.
3/4 cup Greek yogurt, 1/4 cup light mayonnaise, 2 teaspoons Dijon mustard, 1/4 teaspoon coarse sea salt, 1/4 teaspoon ground black pepper
In a large mixing bowl, combine the apple (with any remaining lemon juice), celery, onion, grapes, parsley, and cubed chicken. Reserve the toasted walnuts for topping.
1 large green apple, 2 tablespoons lemon juice, 3 stalks celery, 1/4 cup red onion, 1 cup red seedless grapes, 2 tablespoons parsley, 2 boneless, skinless chicken breasts
Pour a small amount of prepared dressing over chicken and celery and apples, stir to coat. Add more dressing to suit your taste.
3/4 cup Greek yogurt, 1/4 cup light mayonnaise, 2 teaspoons Dijon mustard, 1/4 teaspoon coarse sea salt, 1/4 teaspoon ground black pepper
Spoon the chicken mixture on top of prepared plates of fresh greens, scatter the toasted walnuts over the top, and serve immediately.
8 ounces fresh mixed greens, 3/4 cup walnuts

Notes

Storage: Keep the chicken mixture (without greens or walnuts) in an airtight container in the fridge for up to 3 days. Store greens separately and dry. Keep toasted walnuts at room temperature in a sealed container.

Make-Ahead: Prep the chicken mixture and dressing on Sunday for quick weekday lunches. The mixture also works as a sandwich filling on day two.

Freezing: This salad does not freeze well — the yogurt dressing, apples, and grapes break down when thawed.

Substitutions: Swap walnuts for pecans or toasted almonds. Use rotisserie chicken to skip the poaching step entirely. Swap Greek yogurt for sour cream if preferred.

Pro Tip: Let the poached chicken cool for a full 5 minutes before cubing — cutting it too early releases moisture that will water down the dressing.

Nutrition

Serving: 1servingCalories: 575kcalCarbohydrates: 40gProtein: 38gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 25gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 95mgSodium: 650mgPotassium: 1220mgFiber: 6gSugar: 25gVitamin A: 1767IUVitamin C: 45mgCalcium: 224mgIron: 3mg

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