Delicious Waldorf salad featuring grapes, apples, and walnuts in a sleek black bowl.

Creamy, crunchy, and refreshingly elegant

Chicken Waldorf Salad

Name: Chicken Waldorf Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Cuisine: French
Ingredients: 1.5 lbs boneless skinless chicken breasts; 2 crisp apples (Honeycrisp or Granny Smith), diced; 1 cup red grapes, halved; 2 celery stalks, thinly sliced; 1/2 cup toasted walnuts, roughly chopped; 1/3 cup Greek yogurt; 2 tbsp mayonnaise; 1 tbsp lemon juice; 1 tbsp honey

40 minEasy

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

4 portions

Difficulty

Easy

Cost

Moderate

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Chicken Waldorf Salad

Creamy, crunchy, and refreshingly elegant

Tender poached chicken with crisp apples, grapes, celery, and walnuts in a light yogurt dressing. A refined lunch that is surprisingly filling.

20m

Prep Time

20m

Cook Time

40m

Total Time

Servings

Easy

Difficulty

Moderate $$

Cost

French Cuisine Main Course Salad Gluten-Free Healthy

Sarah Chen

July 20, 2021(Updated April 12, 2026)

The Waldorf salad was born at the Waldorf-Astoria hotel in the 1890s, and adding chicken transforms this classic appetizer into a complete, satisfying meal. The combination of textures — tender chicken, crisp apples, crunchy celery, and toasted walnuts — keeps every bite interesting.

This updated version lightens things up with a yogurt-based dressing that still feels creamy and indulgent without the heaviness of straight mayo. It is the kind of lunch that feels both sophisticated and nourishing, perfect for a gathering or a special midday meal.

Ingredients

1.5 lbs boneless skinless chicken breasts
2 crisp apples (Honeycrisp or Granny Smith), diced
1 cup red grapes, halved
2 celery stalks, thinly sliced
1/2 cup toasted walnuts, roughly chopped
1/3 cup Greek yogurt
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp honey

PrepDaily Use

Test Kitchen Pick

Chef Knife

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This recipe is won or lost in prep speed and cleaner cuts.

Speeds up chopping and slicing
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Instructions

1
Place chicken breasts in a saucepan and cover with cold water. Add a bay leaf, a few peppercorns, and 1 tsp salt. Bring to a gentle simmer and cook for 15-18 minutes until the internal temp reaches 165°F.
2
Remove chicken from the poaching liquid and let cool completely. Shred or dice into bite-sized pieces.
3
Whisk together Greek yogurt, mayonnaise, lemon juice, honey, and a pinch of salt and pepper.
4
In a large bowl, combine chicken, apples, grapes, celery, and walnuts. Pour the dressing over and toss gently to coat.
5
Taste and adjust seasoning. Serve over a bed of mixed greens or butter lettuce cups.
6
Garnish with extra walnuts and a sprinkle of fresh tarragon or parsley if desired.

Serving Suggestions

Ways to Serve This Dish

Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead

Substitutions

Greek yogurtSour cream

Sour cream works as a rich alternative in the dressing.

WalnutsPecans or almonds

Both bring great crunch with slightly different flavor profiles.

Red grapesDried cranberries

Cranberries add a chewier texture and more tart-sweet flavor.

Tips & Storage

Pro Tips

Toss the diced apples in a little lemon juice to prevent browning.
Toast the walnuts in a dry skillet for 3-4 minutes until fragrant — it makes a big difference in flavor.
Let the poached chicken cool completely before mixing to prevent wilting the other ingredients.
For the best texture, add the walnuts just before serving so they stay crunchy.

Storage

Keeps well in the fridge for up to 2 days. The apples may soften slightly but the flavor stays great.

Reheating

This is meant to be served chilled or at room temperature. No reheating needed.

Nutrition Facts

Per serving (about 1.5 cups) · 4 servings

Calories360

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein36g

Carbohydrates22g

Fat16g

Fiber3g

Sugar14g

Sodium420mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use rotisserie chicken?: Yes, it is a great shortcut. Use about 3 cups of shredded rotisserie chicken.
What apples work best?: Crisp, slightly tart apples like Honeycrisp, Granny Smith, or Fuji hold up best without getting mushy.
Can I make this dairy-free?: Use all mayo instead of yogurt, or try a vegan yogurt alternative.

Explore More

More French Recipes More Main Course More Salad Gluten-Free Recipes Healthy Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Place chicken breasts in a saucepan and cover with cold water. Add a bay leaf, a few peppercorns, and 1 tsp salt. Bring to a gentle simmer and cook for 15-18 minutes until the internal temp reaches 165°F.
2
Remove chicken from the poaching liquid and let cool completely. Shred or dice into bite-sized pieces.
3
Whisk together Greek yogurt, mayonnaise, lemon juice, honey, and a pinch of salt and pepper.
4
In a large bowl, combine chicken, apples, grapes, celery, and walnuts. Pour the dressing over and toss gently to coat.
5
Taste and adjust seasoning. Serve over a bed of mixed greens or butter lettuce cups.
6
Garnish with extra walnuts and a sprinkle of fresh tarragon or parsley if desired.

Tips & Storage

Pro Tips

Toss the diced apples in a little lemon juice to prevent browning.
Toast the walnuts in a dry skillet for 3-4 minutes until fragrant — it makes a big difference in flavor.
Let the poached chicken cool completely before mixing to prevent wilting the other ingredients.
For the best texture, add the walnuts just before serving so they stay crunchy.

Storage

Keeps well in the fridge for up to 2 days. The apples may soften slightly but the flavor stays great.

Reheating

This is meant to be served chilled or at room temperature. No reheating needed.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes, it is a great shortcut. Use about 3 cups of shredded rotisserie chicken.

What apples work best?

Crisp, slightly tart apples like Honeycrisp, Granny Smith, or Fuji hold up best without getting mushy.

Can I make this dairy-free?

Use all mayo instead of yogurt, or try a vegan yogurt alternative.

Chicken Waldorf Salad

Chicken Waldorf Salad

Chicken Waldorf Salad