A Waldorf chicken salad is a spin on the classic Waldorf salad, which gained recognition at the prestigious Waldorf-Astoria hotel in New York City.
Rubbing elbows during the roaring 1920s with other American classics like Spinach Benedict Over Sliced Ham and thousand island dressing, the original Waldorf salad consists of sliced apples and celery tossed in mayonnaise.
Over the last century, it has evolved to include nuts, chicken or turkey, and sometimes dried fruit.
Best served chilled, make our version of the Waldorf chicken salad ahead of time and spoon into butter lettuce leaves.
Waldorf Chicken Salad
- 1 lb chicken breast
- coarse sea salt
- ground black pepper
- 2 tbsp. coconut oil
- 2 lemons
- 4 apples
- 4 stalks celery
- 2 c red grapes, seedless
- 2 c thick yogurt
- 2 c crispy walnuts
- 16 butter lettuce leaves
- For the chicken: Pound the chicken breasts to an even thickness with the handle or flat part of a knife. Generously salt and pepper the chicken breasts.
- Heat coconut oil in a pan over medium-high heat. Add the chicken breasts. Cook for about 1 minute, then flip each chicken breast over.
- Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes and allow to cook undisturbed. Meanwhile prepare the rest of the salad.
- After 10 minutes, turn off the heat. Reset the timer for 10 minutes. Again, do not disturb the lid.
- After the second 10 minutes, double-check chicken breasts to make sure there is no pink in the middle.
- Cube chicken into 3/4 inch pieces. Chill in fridge before adding to salad.
- For the Salad: Juice the lemons. Core the apples and cut into 1/2 inch pieces. Slice the celery thinly. Wash grapes and cut into halves.
- In a medium bowl, whisk together yogurt (or mayo) and lemon juice. Season with sea salt and ground pepper to taste.
- Add apple, celery, grapes, and toasted walnuts; toss to coat with dressing. When chicken is chilled, fold it in. Cover and refrigerate salad until ready to serve.
- Serve each portion on 2 butter lettuce leaves.