Welcome to the Waldorf
With warm weather around the corner, it’s officially salad season. And for me, that always means Waldorf salad is on the menu! The original Waldorf salad recipe was first served at New York’s Waldorf-Astoria Hotel in 1896 as a simple combination of apples, celery, and mayonnaise. But in the century since, it’s seen countless adaptations—like that version grandma used to make with iceberg lettuce and mini marshmallows. For MY chicken Waldorf salad recipe, I combine the sweet and savory flavor combo that we all know and love, but with a few “grown-up” substitutions that make it even better than the original. And no marshmallows (sorry, grandma). For more chicken lunch goodness, try our classic chicken salad.
How I Serve Waldorf Salad
From Easter brunches to springtime picnics, this Waldorf salad recipe is the perfect accompaniment to the warming weather! Just remember that since the dressing is mayo-based you’ll want to keep it on ice when it’s not in the fridge. Here’s when I LOVE to serve it:
- At brunch! With its not-so-subtle sweetness and big, bright crunch it’s a great addition to a tableful of French toast and egg casseroles.
- Picnics in the park. The addition of cooked chicken truly makes this a complete meal. Pack it in your cooler and head out to the park.
- Neighborhood potlucks. Save neighbors from one more bowl of potato salad and take this refreshing, crisp Waldorf salad, instead.
Waldorf Salad Ingredients
- Apple: Go for something tart (like a Granny Smith) to bring a bit of sour to each bite.
- Celery: Waldorf salad is all about CRUNCH, and celery is a huge part of that.
- Grapes: Be sure to halve them if you’re going to serve this salad to little kids.
- Candied walnuts. I usually double this recipe so I have extras for snacking! You can also use store bought candied walnuts if you don’t have time to make your own.
- Cooked chicken: This is what makes Waldorf salad a really hefty side or even light main!
- Spring greens: Grandma used iceberg, which we’re not opposed to, but do like the grownup-ness beautiful spring greens gives my version.
How To Make Waldorf Salad Dressing
Whisk together these key ingredients:
- Mayonnaise. I have also tried this with Vegannaise and it’s equally delicious.
- Olive Oil: Use extra virgin oil if you have it.
- White Balsamic: Or, you can substitute apple cider vinegar in a pinch.
- Lemon: Juice and zest.
- Honey: Just a hint to balance the lemon and vinegar.
- Salt and pepper.
How to Make Waldorf Salad
Find the full recipe instructions in the recipe card at the bottom of this post.
- Chop: Chicken Waldorf salad is heavy on the crunch. The most amount of prep will be chopping, dicing, and slicing kale, apples, celery, and grapes.
- Candy: So, candied walnuts aren’t completely necessary, but I love both their candy-coated sweetness and added coat of crunch.
- Cook: Use any type of cooked chicken you fancy! Leftover roast chicken, grilled chicken or even poached.
- Coat. Perhaps the best part of this salad? The creamy Waldorf dressing. Drizzle it atop your assembled salad and toss to coat. Use any leftover at the center of a crudite for dipping.
Tools to Make Waldorf Chicken Salad
You don’t need much to make our Waldorf chicken salad, but we have found a few specific tools that come in handy!
- Sharp knife. There’s a lot to cube and dice in this salad, so you’ll want to be sure your knife is good and sharp before you get started.
- Microplane zester. This handy little zester skims just the top layer of zest off your citrus, leaving any bitter white pith behind.
It’s Crunch Time!
Ready to crunch down on more mega salads? Here are some other crunchy faves:
- It’s utter amore with our Italian Chopped Salad.
- Bacon, egg, and avocado over kale? That’s how our Kale Caesar rolls.
- Our Curried Chicken Salad is the perfect make-ahead meal.
Send Us Your Salad Selfie!
Ours is pretty much the best Waldorf salad recipe, yet—don’t you agree? Show us those salad bowls and tag us @themodernproper and #themodernproper.
