Chicken Waldorf Salad with Grapes and Walnuts
Tender chicken, crisp apple and celery, juicy grapes, and toasted walnuts are folded into a creamy lemon-Dijon dressing.
- Total Time45 minutes
- Yield6 servings 1x
Ingredients
Scale
- 3 cups cooked chicken, cut into bite-size pieces
- 1 medium crisp red apple, cored and diced
- 1 cup seedless red grapes, halved
- 2 celery ribs, finely diced
- 1/4 cup finely chopped red onion
- 1/2 cup walnuts, toasted and roughly chopped
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Butter lettuce or crisp salad greens, for serving
Instructions
- Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often. Transfer them to a plate and cool.
- In a large bowl, whisk the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
- Add the diced apple to the dressing immediately after cutting and toss to coat.
- Add the chicken, grapes, celery, red onion, and cooled walnuts. Fold gently until evenly coated.
- If needed, loosen the dressing with 1 to 2 teaspoons water or additional lemon juice.
- Cover and chill for 20 to 30 minutes. Stir, adjust the seasoning, and serve over lettuce or salad greens.
Notes
- Substitute cooked turkey cup for cup for the chicken.
- Use a crisp apple such as Honeycrisp, Pink Lady, Fuji, Gala, or Granny Smith.
- For maximum crunch, reserve the toasted walnuts and fold them in just before serving.
- Refrigerate within two hours and use within three to four days of the date the chicken was cooked.
- Prep Time: 20 minutes
- Cook Time: 5 minutes