Chicken Waldorf Salad is a crisp, creamy mix of diced cooked chicken, tart apples, sweet grapes, crunchy walnuts and celery tossed in a lemony Greek yogurt dressing. It’s the kind of salad that works as a light lunch, a picnic staple, or an easy potluck contribution — bright, filling, and adaptable. If you like chicken salads with texture and a little bit of sweet-tart contrast, this version is a winner; it also makes an excellent make-ahead option for busy weekdays or a crowd-pleasing addition to brunch spreads. For a different flavor profile to rotate through your lunch menu, try a recipe like this flavored dill pickle chicken salad as an occasional swap.
Why you’ll love this dish
Simple, balanced, and more interesting than plain mayo-based chicken salad. The Greek yogurt keeps the dressing tangy and lighter, while lemon juice brightens the apples and prevents browning. Texture is where this salad shines: creamy chicken and yogurt contrasted with crisp celery, crunchy walnuts, and juicy grapes.
“This was an instant favorite at our family brunch — refreshing, not too heavy, and the kids loved the grapes.” — home cook review
Perfect occasions: weeknight lunches, picnic boxes, potlucks, packed office meals, and light dinners when paired with bread or a big green salad.
Step-by-step overview
You’ll assemble the salad — no cooking required if you start with pre-cooked chicken (rotisserie or leftover roasted breast works great). Dice the chicken and apples, halve the grapes, chop walnuts and celery, whisk a quick yogurt-lemon dressing, then toss to coat. Chill briefly or serve immediately. Total hands-on time is about 10–15 minutes if the chicken is cooked; 25–35 minutes if you’re starting with raw breasts that need roasting or poaching.
What you’ll need
- 2 cups cooked chicken breast, diced (about 1 large or 2 small breasts) — see note below on cooking
- 3/4 cup Greek yogurt (plain, full-fat or 2% for best creaminess)
- 1 medium apple, cored and chopped (Granny Smith or Honeycrisp)
- 3/4 cup grapes, halved (red or green)
- 1/2 cup walnuts, chopped (toasted optional for more depth)
- 1/2 cup celery, finely chopped
- 1–2 teaspoons lemon juice (fresh)
- Salt and freshly ground black pepper to taste
Substitution notes: Use Greek-style plant yogurt for a dairy-free option and swap walnuts for pecans or toasted almonds. If you prefer a slightly sweeter dressing, stir in 1 teaspoon honey or maple syrup.
Step-by-step instructions
- Prepare the proteins: If you don’t have cooked chicken, roast or poach breasts first. Roast at 425°F (220°C) for 18–22 minutes depending on thickness, or poach gently until internal temperature reaches 165°F (74°C). Let rest, then dice.
- Chop produce: Core and dice the apple into bite-sized pieces; toss with a few drops of lemon juice to slow browning if not using immediately. Halve grapes and chop celery and walnuts.
- Make the dressing: In a small bowl, whisk together Greek yogurt, 1–2 teaspoons fresh lemon juice, a pinch of salt, and a few grinds of black pepper until smooth.
- Combine: In a large bowl, add the diced chicken, apples, grapes, celery, and walnuts. Pour the yogurt dressing over and toss gently until everything is evenly coated.
- Finish and serve: Taste and adjust seasoning. Serve right away, or cover and refrigerate for at least 30 minutes to let flavors meld.
Timing tips: If making ahead, wait to add nuts until serving if you want maximum crunch. Apples will brown slowly with the lemon in the dressing but are best when fresh.
Best ways to enjoy it
This salad is versatile: mound it on toasted whole-grain bread or croissants for sandwiches, spoon it over leafy greens for a composed lunch, or serve it with crackers and cheese for a light platter. For a southwestern contrast on a busy weeknight, you might alternate it with a zesty option like a zesty southwest chicken salad bowl to keep meals interesting.
Plating idea: use an ice cream scoop to make neat portions on butter lettuce cups for an elegant appetizer, or pile it onto a split baguette with extra greens for a picnic-ready sandwich.
Storage and reheating tips
- Refrigeration: Store in an airtight container for up to 3 days. Because the dressing is yogurt-based, it stays safer and fresher than mayonnaise blends, but apples will slowly soften and walnuts can lose some crunch.
- Freezing: Not recommended — yogurt and fresh produce don’t freeze well and will become watery when thawed.
- Serving from cold: Remove from fridge 10 minutes before serving to take the chill off for better flavor. If the salad looks dry after refrigeration, stir in a tablespoon of yogurt or a squeeze of lemon to refresh it.
Food safety: keep chilled at or below 40°F (4°C) and discard if left out at room temperature for more than two hours (one hour in hot conditions).
Helpful cooking tips
- Use slightly underripe apples (like Honeycrisp or Pink Lady) if you want crisper pieces that hold up longer in the dressing.
- Toast walnuts in a dry skillet for 3–4 minutes until fragrant to boost their flavor — cool before chopping.
- For a silkier dressing, blend the yogurt with lemon and a small pinch of Dijon mustard.
- If you need more volume without extra chicken, add grated carrot or thinly sliced fennel.
- To control sweetness, taste grapes and apples before adding — tart apples and red grapes give a balanced sweet-tart vibe.
Creative twists
- Curry Waldorf: Stir 1 teaspoon curry powder into the dressing and substitute raisins for grapes.
- Herb-forward: Fold in chopped tarragon or dill for a fresher herbal lift.
- Avocado swap: Replace half the yogurt with mashed avocado for richness and healthy fats.
- Low-carb wrap: Spoon salad into large lettuce leaves for a quick, low-carb wrap.
- Nut-free: Replace walnuts with roasted pumpkin seeds or sunflower seeds for crunch without nuts.
Common questions
Q: Can I use canned chicken for this recipe?
A: Yes. Canned chicken works in a pinch, though the texture will be softer than freshly cooked or rotisserie chicken. Drain well and gently flake before mixing.
Q: How long will Chicken Waldorf Salad keep in the fridge?
A: Properly stored in an airtight container, it will keep 2–3 days. Expect the apples to soften and nuts to lose peak crunch after the first day.
Q: Is Greek yogurt safe to use if I’m serving to a crowd?
A: Absolutely — plain Greek yogurt is safe, but keep the salad refrigerated until serving. If you’re serving outdoors, use an ice pack or cooler and don’t leave the salad at room temperature for more than two hours.
Q: Can I make this vegan or dairy-free?
A: Yes. Use a plain, thick plant-based yogurt and swap chicken for mashed chickpeas or baked tofu cubes; replace walnuts with toasted seeds if nuts aren’t desired.
Q: What’s the best chicken to use?
A: Rotisserie chicken is fast and flavorful. Poached, steamed, or roasted breast all work — just ensure the internal temperature reaches 165°F (74°C) when cooking.
If you’d like, I can also provide a printable recipe card layout, shopping checklist, or variations scaled for a larger crowd.
PrintChicken Waldorf Salad
A crisp, creamy mix of diced cooked chicken, tart apples, sweet grapes, crunchy walnuts, and celery tossed in a lemony Greek yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: No cooking required if using pre-cooked chicken.
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken breast, diced
- 3/4 cup Greek yogurt (plain, full-fat or 2% for best creaminess)
- 1 medium apple, cored and chopped (Granny Smith or Honeycrisp)
- 3/4 cup grapes, halved (red or green)
- 1/2 cup walnuts, chopped
- 1/2 cup celery, finely chopped
- 1–2 teaspoons lemon juice (fresh)
- Salt and freshly ground black pepper to taste
Instructions
- If you don’t have cooked chicken, roast or poach breasts first.
- Core and dice the apple into bite-sized pieces; toss with lemon juice if not using immediately.
- Halve grapes and chop celery and walnuts.
- In a small bowl, whisk together Greek yogurt, lemon juice, salt, and pepper until smooth.
- In a large bowl, add the diced chicken, apples, grapes, celery, and walnuts.
- Pour the yogurt dressing over and toss gently until everything is evenly coated.
- Taste and adjust seasoning. Serve immediately or refrigerate for at least 30 minutes.
Notes
For maximum crunch, add nuts just before serving. Store in the fridge for up to 3 days.