Our Waldorf chicken salad recipe is an easy, healthy recipe that you can whip up in just 30 minutes. Perks of making this salad? No efforts, no waiting and a story to tell others! (that is if you have guests)
What Is Waldorf Chicken Salad?
If you’re wondering whether Waldorf chicken salad has anything to do with chicken salad, it does not. It is a variation of the Waldorf salad, a side dish named after a New York restaurant.
In 1896, Oscar Tschirky came up with a salad recipe for a charity ball at the Waldorf-Astoria hotel. The decision was wild, but the outcome was not. It became an instant success and marked the recipe’s first appearance in The Cook Book by “Oscar of the Waldorf”, under the name “Waldorf salad”.
At the time, Waldorf salad recipes contained only celery and apples, dressed in mayonnaise and served on a bed of lettuce. In time, different versions of the salad appeared: some had chopped walnuts, some had grapes, and some had a long list of ingredients. We think that the Waldorf chicken salad recipe is the best and would like to introduce it to you.
What Can You Add to Waldorf Chicken Salad?
Considering Waldorf chicken salad’s creamy, nutty, juicy bits, here is what you can do to make the salad more personal:
- Other nuts instead of walnuts. There are many types of nuts and you may have a personal preference. Why stick to one option when you can go wild?
- Greek yogurt dressing instead of Mayonnaise. We couldn’t help but fall in love with Japanese mayo, but it isn’t the only dressing this salad can go with. A combo of Greek yogurt, orange juice, orange peel, and Cajun seasoning could offer a better alternative. We think the Cajun seasoning adds a great kick to your salad.
- Add dried berries or raisins. Some people like to have chewy bits in their salad, and we think dried berries are amazing for that. Don’t go overboard though, as too many berries could ruin the taste of your salad. The ideal amount is 1 tablespoon of dried berries per serving.
How Do You Eat Waldorf Chicken Salad?
- As a side dish: shred the Romaine lettuce and mix everything together when you serve the salad as a side dish, on plates/ bowls and eat it using a fork.
- As a side for BBQs: although it’s still a salad, using forks at barbecues may not be the best idea. At BBQs, we often use hands to lift our food, going barbaric if you will. On occasions like this, people may enjoy eating salads as wraps. Serve your salad in a bowl, separately from the whole-leaf lettuce and allow your guests to make small wraps as they enjoy the feast.
- As a main dish: turning your salad into sandwiches is convenient when it comes to lunch at work or at school. If you’re following our recipe, double the serving and make two sandwiches to meet the daily recommended calories. We recommend using whole-grain bread instead of plain white, as whole-grain contains more micronutrients.
Waldorf Chicken Salad Recipe
- 6 oz skinless boneless chicken breast
- 6 oz romaine lettuce shredded (or leave it whole)
- 1 oz celery chopped
- 2.6 oz grape halved
- 1.4 oz red onion sliced
- 1 oz walnut chopped
- 2 tbsp basil chopped
- 2 tbsp lemon juice
- 1/8 tsp salt
- 1/4 tsp black pepper
- 5 tbsp Japanese mayonnaise
- Boil the chicken for 18 minutes on medium heat, leave it to cool and cube it into bite-sized pieces. While the chicken’s boiling, prep the veg. You can shred the lettuce, or leave it as it is to make delicious wraps.
- Mix lemon juice and salt in a large bowl until the salt dissolves. Add mayonnaise and black pepper and mix well.
- In that same bowl, add the chicken cubes, celery, grape, red onion, walnut, basil and gently stir until everything is evenly coated.
- Place the lettuce on a serving dish, then add the mixture we just made on top of it. Decorate with basil and serve.