Chicken Waldorf Salad
Yesterday it felt like summer, today it’s back to early spring. My appetite goes all over the map during these in-between weeks. One day I want hearty food, the next day light. The same thing happens in the early fall, when we’re still eating summer tomatoes and peaches, but starting to see squashes at the market.
This salad makes a very good lunch or light supper for a day just like this. It’s a modern interpretation of the classic Waldorf Salad–a creation of Oscar Tschirky, the first maitre d’hotel of the Waldorf Astoria in New York.
The classic Waldorf salad was just apples and celery in mayonnaise. Over time, raisins and walnuts were added. But I’ve never been a fan of fruit in mayonnaise, or raisins in salads. So I replaced the raisins with red grapes and tossed them with apples and lettuce in a simple lemon vinaigrette. Then I mixed chicken, celery, and lots of toasted walnuts in a creamy dressing of Greek yogurt with mayo, lemon juice, tarragon, and onion. It’s like a chicken salad mixed in with a green salad combined with a fruit salad. And all those parts come together in a fresher, more flavorful whole.
Chicken Waldorf Salad
Note: A 1 1/2 pound rotisserie chicken will give you enough meat for this salad.
Active time: 30 minutes; Total time: 30 minutes
Makes: 4 servings as a lunch entree, 6 as a side dish
For the dressings:
1/4 cup (60 ml) fresh lemon juice, divided
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Yum. This sounds delicious Amy. My mom used to make Waldorf Salad when I was young. I think my dad must have liked it a lot. I became a fan once I got a little older. I’ll definitely try your version soon.
No link – Can’t add it to my recipe box.
Hi Brian. If you select “Click to save or print this recipe for Chicken Waldorf Salad” at the end of the recipe it will take you the version you can add to your recipe box.
Sounds great, can’t wait to try it!