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Waldorf Chicken Salad

The ingredients in this recipe are pretty traditional for a classic Waldorf salad, but that doesn’t mean you can’t improvise with other ingredients you may have received in your produce delivery this week, like grated carrot, diced pear, and green onion. Skip the chicken for a vegetarian version. You can either double the fruit and celery, or cut the dressing in half.

This salad is special enough to serve at brunch or for a small gathering, and simple enough to prep ahead for the upcoming week. It’s perfect paired with crackers for high-protein snacks, tucked into wraps for an anything-but-basic lunch, or served atop lettuce for a light and refreshing no-cook dinner.

Waldorf Chicken Salad

Active time: 15 Min.

Total time: 15 Min.

Servings: About 5 1-cup servings


⅔ cup plain whole milk Greek yogurt

3 tablespoons mayonnaise

1 tablespoon honey, optional

Zest from ½ lemon

¼ teaspoon salt

⅛ teaspoon black pepper

1 cup diced apple

1 tablespoon lemon juice

1 cup halved red grapes

1 cup sliced celery

2 cups diced cooked chicken breast, chilled

½ cup chopped toasted walnuts or pecans

To serve: leaf lettuce, wraps, crackers


Make the dressing by whisking together the Greek yogurt, mayonnaise, honey, lemon zest, salt and pepper; set aside.

In a large bowl, toss together the diced apple and lemon juice, then fold in the halved grapes, sliced celery, diced chicken breast and nuts. Fold in the dressing and mix until well-combined.

Serve with crackers, on sandwiches, in wraps or atop lettuce greens. Salad will keep in the fridge for up to 4 days.

What recipes are you enjoying to stay cool these days? We love to see how you’re incorporating all of these colorful and crunchy fruits and vegetables into your meals! Snap a pic of your creations, post to social, and be sure to tag us @realfoodremedyrx!

By Carolyn Hodges, MS, RDN

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