Waldorf Chicken Salad

If you grew up eating chicken salad sandwiches, this Chicken Waldorf Salad is like the grown-up version you didn’t know you were missing. It’s creamy, crunchy, and a little sweet — full of grapes, apples, toasted walnuts, and chicken all tossed in a light yogurt-mayo dressing. Trust me, it's so good. Like the best deli chicken salad around.

I make this a lot when I’ve got leftover chicken in the fridge or need something that works for lunches all week long. It’s easy, quick to throw together, and always hits the spot. Serve it on greens, in a wrap, or stuffed into a croissant if you’re feeling fancy. We love serving it on mini croissants and endive leaves for parties. 

What is Chicken Waldorf Salad?

This classic American salad was originally created at the Waldorf Astoria Hotel in New York in 1893. The original version was made with chicken breast, apples, celery, and mayonnaise. Over the years, grapes and walnuts were added as well. Since then, there have been tons of renditions of this salad, including versions with yogurt, red onion, poppy seeds, and more. Traditionally, it is served on a bed of greens or in a croissant.

Before You Get Started

• Use cooked chicken: Using pre-cooked chicken makes this recipe super quick and easy! If you don't have any on hand, you can poach some, cube or shred it, and let it cool before using it in this recipe.
• Go with a crisp apple: Something like Gala, Fuji, or Honeycrisp holds up well and adds a great crunch.
• Toast the walnuts: A quick 2-minute toast in a dry skillet brings out a ton of flavor.
• Don't skip the lemon juice: It balances the sweetness and keeps the apples from browning.
• Chill it: If you've got time, a short fridge rest makes the flavors even better.

How to Prep Chicken for Waldorf Chicken Salad

If you don't have cooked chicken on hand, no worries! You can make some in just a few minutes. Here are three easy ways:

• Poached Chicken (juicy & tender): Place chicken breasts in a pot and cover with water or chicken broth. Add a pinch of salt, a bay leaf, or garlic if you'd like extra flavor. Simmer gently (don't boil) for 12–15 minutes until the chicken is cooked through at 165°F. Let cool, then chop.
• Baked Chicken (hands-off method): Preheat oven to 400°F. Brush chicken breasts lightly with olive oil, season with salt and pepper, and bake for 20–25 minutes until done. Let cool before chopping.
• Quick Skillet Chicken (fastest option): Heat a skillet with a little olive oil over medium-high heat. Season chicken breasts with salt and pepper, then cook for 4–5 minutes per side until golden and fully cooked.Rest a few minutes before chopping so it stays juicy.

Pro tip: If you're making chicken just for salads, cook a double batch! Having prepped chicken in the fridge makes quick lunches and weeknight dinners so much easier.

How to Make Waldorf Chicken Salad

Making chicken salad is so quick and easy! If you've got 10 minutes to spare, you can make this recipe:

1. Make the dressing.

In a large bowl, mix together the Greek yogurt, light mayo, lemon juice, onion powder, salt, and pepper until smooth and creamy.

2. Add everything else.

Toss in the chicken, chopped apple, halved grapes, celery, green onions, and walnuts. Stir to combine and taste for seasoning. Add more salt or pepper if needed.

Ways to Serve Waldorf Chicken Salad

There are so many ways to serve this delicious and healthy chicken salad.

• Classic: Go the classic route and serve it over a bed of greens.
• Sandwich or wrap: Turn it into a sandwich or a wrap with your favorite toasted bread, a hearty roll, or a low-carb wrap.
• Make it an appetizer: For a fancy appetizer, serve it on slices of green apple, cucumber, or endive leaves.
• Low-carb: Take things low-carb and serve this Waldorf salad in butter lettuce wraps.

How to Meal Prep Chicken Waldorf Salad

This salad keeps well in the fridge, but there are a few tricks to ensure that it tastes great.

• Grapes: Instead of chopping the grapes, keep them whole. Grapes tend to release liquid and get soft after a couple of days if they are halved. You could also pack the grapes separately or substitute raisins or dried cranberries.
• Lemon juice: Before adding the apples, toss them with some lemon juice to keep them from browning.
• Walnuts: Pack the walnuts separately so they maintain their crunch. You could also layer them on top so they aren't mixed into the salad.
• Lettuce layering: If packing sandwiches or wraps, layer lettuce against the bread on both sides so that it doesn't get soggy. The lettuce creates a moisture barrier.

Recipe Ideas and Tips

Chicken salad is one of the most customizable meals to make, so use what you've got! Here are some of our favorite options:

• Without mayo: For a mayo-free version, use all Greek yogurt instead. If it is still too tangy, use whole milk yogurt and add some sour cream to mellow it out.
• With cranberries: Use dried cranberries or raisins instead of grapes. This is a great trick if you are making this in advance.
• Fresh herbs: Add flavor with fresh herbs like chopped chives, basil, parsley, or oregano.
• Nut swap: Try out a different nut. Pecans, almonds, cashews, and pumpkin seeds are all delicious in this salad. Some people also like to add poppy seeds.
• More onion flavor: Use red onions instead of milder green onions.

Storage & Leftovers

Keep chicken salad fresh in the fridge throughout the week and use the leftovers for meals or snacks!

• Store: Keep in an airtight container in the fridge for up to 3 days.
• Leftover ideas: Use it to top a grain bowl, mix with cold pasta for a quick salad, or pile it into a sandwich for lunch.