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This Chicken Waldorf salad is all about big crunch and super creamy bites. You’ll get pops of tender chicken, toasty walnuts, juicy grapes, zippy apples, and crisp celery. It’s a bright, tasty update to that classic fruity salad folks never really get tired of.
Effortless Ingredients
- Walnuts: Crunchy and rich, they add the best toasty flavor Go for ones that smell fresh—skip any that smell musty
- Fresh mint: Gives you a cool pop of color and a surprise flavor hit Always snag leaves that look perky and bright
- Roast chicken: It’s the star and makes this super satisfying Rotisserie is a huge time saver Chill it so it cuts up cleanly
- Granny Smith apples: Sharp and tangy, these apples keep their shape Grab ones that are firm and bright green
- Red grapes: They’re juicy and sweet Plus, the pop of color looks good Choose seedless and not squishy
- Celery: Extra crunch and fresh bite Pick stalks that feel snappy and never limp
- Lemon juice: Perks up all the flavors and keeps apple chunks from browning Always use a fresh lemon if you can
- Dijon mustard: Rounds out the flavors with a little zip French dijon tastes especially good here
- Mayonnaise: The creamy base that holds everything together If possible, pick a real-egg, full-fat brand
- Salt and pepper: Pull it all together Taste then salt and pepper before you serve
Simple How-To
- Season and Wait:
- Sprinkle in salt and black pepper to your liking Pop it in the fridge for at least ten minutes so flavors blend together better
- Toss It All Together:
- Put chicken, apples, celery, mint, walnuts, and grapes into a big bowl Pour the dressing on and gently stir until it’s all coated
- Chop Everything:
- Dice your cold roast chicken Slice grapes, chop apples and celery, chop walnuts and mint too Keep everything in separate piles for easier assembly later
- Whisk the Dressing:
- Mix the mayo with dijon and your fresh lemon juice in a small bowl Whisk until totally smooth and set aside so the flavors come together
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Storage Advice
Store Chicken Waldorf salad in the fridge up to three days Make sure it’s sealed tight or it’ll soak up any weird fridge smells For extra crunch, toss in your walnuts and mint right before serving
Smart Swaps
Toss in turkey if you’ve got holiday leftovers or swap in tofu if you want it meatless Pecans are great if you don’t have walnuts and Greek yogurt brings a bit more tang if you’d rather skip the mayo
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Serving Ideas
Try it piled high in lettuce leaves, stuffed in a pita, or scooped onto some crunchy sourdough Hosting a party? Spoon it into endive or butter lettuce cups for an easy one-bite snack
Fun Origins
The Waldorf salad popped up first at New York’s Waldorf Astoria back in the late 1800s Originally, chicken wasn’t in the mix but new takes like this one made it a super popular lunch
Frequently Asked Questions
- → Can I swap roast chicken for rotisserie?
Go for it. Rotisserie is perfect if you want to save time. Just shred or cut it up, then mix in.
- → Which apples taste best here?
Granny Smith apples are a top pick because they’re tart and stay crisp, so you get great crunch.
- → What else can I use besides walnuts?
Try pecans or thin-cut almonds—they’ll give you crunch and that nice nutty bite, too.
- → How long ahead can I get this ready?
You can prep all the parts, just skip the dressing until right before serving. That way, it stays fresh even if you do it a day in advance.
- → Is making this without dairy easy?
Yep, just grab a mayo without dairy for the dressing and you’re set.