Classic Waldorf Chicken Salad
This Classic Waldorf Chicken Salad is a fresh, crunchy, and creamy delight perfect for lunches or light dinners!
Equipment
- Cutting Board
- Chef’s knife
- Mixing Bowl
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 3 cups cooked chicken cut into 1-inch cubes
- 1 green apple cored and chopped into cubes
- 2 red delicious apples cored and chopped into cubes
- 1 tablespoon lemon juice for tossing apples
- 2 stalks celery diced
- 1 cup walnuts or pecans roughly chopped
- 1 cup green grapes cut in half
- 1 cup red or blue grapes cut in half
- 1/2 cup raisins
- 2/3 cup mayonnaise
- 1/4 cup yogurt
- 1 tablespoon sugar
- 1 tablespoon lemon juice for dressing
- 1/4 cup whole walnuts or pecans for garnish
Instructions
Step 1: Prepare the Ingredients
- Begin by cooking your chicken if it’s not pre-cooked. You can poach, grill, or bake it until it reaches an internal temperature of 165°F. Once cooked, allow it to cool and then cut it into 1-inch cubes.
Step 2: Chop the Fruits and Vegetables
- While the chicken is cooling, core and chop the green and red apples into cubes. Dice the celery stalks and cut the grapes in half. Drizzle the apples with 1 tablespoon of lemon juice to prevent browning and keep them fresh.
Step 3: Combine the Salad Ingredients
- In a large mixing bowl, combine the cooked chicken, chopped apples, diced celery, chopped nuts, halved grapes, and raisins. Mix gently to avoid bruising the fruits.
Step 4: Make the Dressing
- In a separate bowl, whisk together the mayonnaise, yogurt, sugar, and another tablespoon of lemon juice until smooth. This creamy dressing will tie all the ingredients together beautifully.
Step 5: Combine Salad and Dressing
- Pour the dressing over the chicken mixture and stir until everything is well coated. Taste and adjust seasoning if necessary.
Step 6: Garnish and Chill
- Transfer the salad to a serving dish and sprinkle the whole walnuts or pecans on top for an added crunch. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- To keep apples from browning, toss them immediately with lemon juice after cutting.
- Add nuts just before serving to maintain their crunch and prevent sogginess.
- Store leftovers in an airtight container in the fridge for up to 3 days for freshness.
- For dairy-free options, substitute mayonnaise and yogurt with vegan alternatives.
- Add grains like quinoa or couscous to make the salad more filling and hearty.