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Waldorf Chicken Salad With Yogurt Dressing

Waldorf Chicken Salad With Yogurt Dressing

Phoebe Green
The classic Waldorf salad is apples, celery and walnuts dressed in mayo. Today, I was carving for Waldorf chicken salad so I will make one as I share this recipe to you.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 331 kcal

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Sharp Chef’s Knife
  • Cutting board
  • Measuring cups and spoons
  • Salad tongs or two forks for tossing

Ingredients
 
 

Waldorf Chicken Salad

  • 1 medium apple about 7 oz / 200g, cored and diced
  • ½ cup raisins 75g, golden or regular
  • 1 stalk celery about 2 oz / 60g, diced
  • ½ cup red cabbage 35g, shredded
  • 1 small chicken breast about 6 oz / 170g, cooked and sliced or diced
  • ¼ cup walnuts 30g, roughly chopped
  • 2 medium Belgian endive about 8 oz / 225g total, halved and chopped
  • greens for serving arugula, butter lettuce, romaine, or Boston Bibb

Dressing

  • ½ to ¾ cup plain whole-milk yogurt 120–180ml
  • ¼ to ½ cup mayonnaise 60–120ml
  • 1 teaspoon fresh lemon juice 5ml
  • 1-2 teaspoons Old Bay seasoning
  • 1-2 tablespoons agave nectar

Instructions
 

  • Combine the apple, raisins, celery, red cabbage, chicken, walnuts, and endive in a large bowl.
    1 medium apple, 1/2 cup raisins, 1 stalk celery, 1/2 cup red cabbage, 1 small chicken breast, 1/4 cup walnuts, 2 medium Belgian endive
  • In a small bowl, whisk together the yogurt, mayonnaise, lemon juice, Old Bay seasoning, and agave nectar until smooth and evenly combined. Taste and adjust sweetness or seasoning as needed.
    1/2 to 3/4 cup plain whole-milk yogurt, 1/4 to 1/2 cup mayonnaise, 1 teaspoon fresh lemon juice, 1-2 teaspoons Old Bay seasoning, 1-2 tablespoons agave nectar
  • Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Be careful not to over-toss — you want the endive and cabbage to stay crisp. Serve over a bed of fresh greens.
    greens for serving

Notes

Storage: Keep the dressed salad mixture in an airtight container in the fridge for up to 3 days. Store the dressing separately for up to 5 days. Store greens separately and assemble just before eating.
Make-Ahead: Dice the apple and toss in lemon juice before storing to prevent browning. Keep walnuts in a separate small container so they stay crunchy.
Substitutions: Swap Greek yogurt for regular yogurt for a thicker, tangier dressing. Use dried cranberries instead of raisins, or pecans instead of walnuts. Rotisserie chicken works perfectly if you want to skip cooking a breast.
Pro Tip: Toss the chopped endive and cabbage with the dressing last and very gently — they bruise easily and release water if over-handled. Fold rather than stir.
Serving Suggestion: Serve over a bed of fresh greens. Arugula adds a peppery contrast, butter lettuce keeps things mild, and romaine or Boston Bibb offer a sturdy, neutral base.

Nutrition

Serving: 1servingCalories: 331kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 46mgSodium: 186mgPotassium: 604mgFiber: 4gSugar: 11gVitamin A: 272IUVitamin C: 13mgCalcium: 75mgIron: 1mg
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