Chicken Waldorf Salad
Chicken Waldorf Salad is a favorite salad of mine. I first had this salad about five years ago at a restaurant and I have been recreating it at home ever since. It has everything a salad needs, mixed greens, protein, fruit, cheese and wonderful candied walnuts for some sweetness and crunch. It is a perfect salad.
I am always looking to eat lighter meals during the Summer. This salad has a ton of flavor, while remaining light. Additionally, it is quick and easy to make.
A traditional Waldorf Salad was named for the Waldorf-Astoria hotel in New York City. The salad was first created for a charity ball in 1896. Oscar Tschirky, a Maître d’Hotel (dining room manager), is said to have developed the recipe and it was an instant success. It remains a popular dish ordered even today, as the hotel serves approximately 20,000 per year.
The original recipe was just apples and celery served on a bed of lettuce and topped with mayonnaise. It did not contain nuts. Chopped nuts appeared later in a cookbook in 1928.
Today, other ingredients such as chicken or turkey and dried fruits have been added. Many restaurants will now dress the salad with a lemon or orange zest mayonnaise. This version really adds flavor and a twist on the crunch that originally came from the diced apples.
I have also changed out a lemon mayonnaise dressing for a Honey Mustard dressing as it compliments this salad so well. Plus, who doesn’t like candied walnuts? That sweet little crunch makes you want to have more. The apple chips (which can be made or purchased) topped of an already great salad. No picky eaters with this salad!
Try this twist to a classic recipe. You won’t be disappointed. If you made and loved this recipe, be sure to comment below. Post your creations on Instagram and tag me.
Chicken Waldorf Salad
- 1/2 bag mixed greens
- 1 cooked chicken breast, sliced (rotisserie or grilled)
- ½ cup Craisins®
- ¼ cup Gorgonzola, crumbled
- 1 small celery stalk, sliced thin
- ¼ cup grapes, sliced in half
- ¼ cup apple chips
- ¼ cup candied walnuts
Note: I use a mix of butter bliss, spinach and arugula lettuce.
- Step 1 In a large salad bowl or a dinner plate, place a layer of the mix greens.
- Step 2 Top with the sliced chicken breast.
- Step 3 Sprinkle the Craisins®, Gorgonzola crumbles, thinly sliced celery and grapes.
- Step 4 Top with the apple chips and candied walnuts.
- Step 5 Serve with a Honey Mustard Vinaigrette.
- 1 cup walnut pieces
- 1/4 cup granulated sugar
- 1 1/2 Tablespoons butter
- 1 teaspoon water
- Step 1 In a non-stick pan, add the walnut pieces, sugar and butter.
- Step 2 Saute on medium until the butter melts.
- Step 3 Mix thoroughly and stir frequently.
- Step 4 Add the 1 teaspoon water and continue to stir.
- Step 5 Saute for 5 to 6 minutes until the walnuts are golden brown. Watch carefully, so they do not burn.
- Step 6 Remove from pan by spreading them out on a piece of parchment paper.
- Step 7 Separate the nuts so they do not stick together.
- Step 8 They will develop a crunchy coating as they cool.
Honey Mustard Vinaigrette
A classic honey mustard vinaigrette.
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey mustard
- 2 Tablespoons Mayonnaise
- 2 Tablespoons honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces olive oil
- Step 1 In a medium bowl, combine the apple cider vinegar, honey mustard, mayonnaise, honey, kosher salt and freshly ground black pepper.
- Step 2 Whisk to combine.
- Step 3 Slowly drizzle in the olive oil, continue whisking until emulsified.
- Step 4 Dip a piece of lettuce to taste. Adjust as needed.
- Step 5 Place in a serving container. Refrigerate until ready to serve.
- Step 6 Drizzle over each salad.