Loaded with flavor and texture, this easy Waldorf salad is a quick and satisfying way to use leftover roast chicken or turkey. Make a large batch for grab-and-go lunches, serve it over leafy greens, tuck it into a sandwich, or enjoy it on its own.
What is Waldorf Salad?
Waldorf salad is a timeless American classic created in New York City in 1893 by Oscar Tschirky, the maître d’hôtel at the Waldorf Astoria. The original version combined diced apple, celery and mayonnaise. Over the years it has evolved to include grapes, nuts, and sometimes cooked poultry.
This version pairs diced cooked chicken with crisp celery, tart apple, juicy California grapes and toasted walnuts, all tossed in a creamy mayonnaise-and-yogurt dressing. The result is a pleasant mix of tangy, crunchy and sweet flavors. Roast turkey works equally well, making the recipe ideal for repurposing Thanksgiving or holiday leftovers.
What You Need for this Easy Waldorf Salad Recipe
- Grapes: California grapes add bursts of natural sweetness and juiciness that brightens each bite.
- Apples: Granny Smith apples bring crispness and tartness to balance the grapes’ sweetness.
- Celery: Celery provides a fresh crunch and a mild, slightly peppery note.
- Walnuts: Lightly toasting walnuts enhances their flavor and gives them a better texture—toast in a pan or a hot oven and cool before adding.
- Mayonnaise: A creamy base that binds the salad. Use homemade or a store-bought avocado oil mayonnaise for a lighter profile.
- Yogurt: Greek yogurt lightens the dressing and adds tang. Omit it to keep the recipe dairy-free or Whole30 compliant.
- Dijon mustard: A teaspoon adds body and a gentle kick to the dressing.
- Lemon juice: Fresh lemon juice adds brightness; you can substitute red wine, apple cider, champagne or sherry vinegar for a different acidic note.
How Long Will Leftovers Last in the Fridge?
Store leftover salad in a sealed container in the refrigerator for up to five days. For best quality, consume within that timeframe.
What is the Dressing Made of?
The dressing in this recipe combines avocado oil mayonnaise and Greek yogurt for a creamy base. Dijon mustard and fresh lemon juice round out the flavor, and salt and freshly cracked black pepper season to taste. You can vary the proportions—use all mayonnaise, all yogurt, or add a bit of sour cream. Vinegars like red wine, apple cider, champagne or sherry can replace lemon juice for a different acidic character.
Can You Make The Dressing Dairy-Free?
Yes. To make a dairy-free, Paleo or Whole30 version, omit the yogurt and use all avocado oil mayonnaise.
Easy Waldorf Salad Recipe with Chicken and California Grapes
15 minutes
45 minutes
55 minutes
4 servings
Ingredients
- ¼ cup avocado oil mayonnaise
- ¼ cup Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly-cracked black pepper, plus more to taste
- 2 cups diced leftover roasted chicken, substitute roast turkey
- 1 cup red and green California grapes, halved
- 2 ribs celery, diced
- 1 Granny Smith apple, diced
- ½ cup walnuts, lightly toasted
- 1 head Boston lettuce
- Gluten-free crackers of choice, for serving
Instructions
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If using freshly roasted chicken, see notes below. If using leftover roast chicken, proceed to step 2.
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In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt and pepper. Add the diced chicken, halved grapes, diced celery, diced apple and toasted walnuts. Toss gently to coat and taste; adjust seasoning as needed.
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Arrange Boston lettuce leaves on a plate and spoon the Waldorf salad over top. Serve with gluten-free crackers.
Video
Notes
1/2 whole bone-in, skin-on chicken (or substitute two bone-in, skin-on thighs or two bone-in, skin-on breasts)
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly-cracked black pepper
- Drizzle the chicken with olive oil and massage to coat. Season evenly with paprika, salt and pepper. Refrigerate uncovered to marinate for 1 hour to overnight.
- Oven method: Roast on a parchment-lined sheet pan for 40–45 minutes or until the thickest part of the breast reaches 155°F. Broil 2–3 minutes to crisp skin and finish to 160°F.
- Grill/Traeger method: Preheat to 425°F. Place chicken on the lowest grates, bone side down first, flip halfway through. Cook until golden and the thickest part of the breast reaches 160°F, about 45 minutes.