
A crisp, refreshing Waldorf salad with candied walnuts, tart Granny Smith apples, juicy grapes and tender chicken tossed in a lemony honey-mayo dressing — perfect for quick lunches, potlucks, or light dinners.

This Waldorf salad has been a warm-weather ritual in my house for years: a crunchy, bright mix that always brings the table to life. I first rediscovered this combination one sunny afternoon when I had leftover roasted chicken and a bag of tart green apples begging for use. The contrast between the creamy lemon-honey dressing, the snap of celery, the tang of Granny Smith apples and the sweet pop of red grapes struck me as pure kitchen alchemy. It became a fast favorite when neighbors dropped by and I needed something that felt special but was effortless to put together.
What makes this version stand out is the balance: a light mayonnaise base bolstered by olive oil and white balsamic, lemon zest for aromatic lift, and a touch of honey to round the acidity. I use candied walnuts — store-bought for a shortcut or homemade for an extra toasty flavor — and tender cooked chicken to make it a satisfying main. We often serve it chilled, spooned over butter lettuce, or in a sandwich on thick slices of sourdough. It’s one of those dishes that feels both nostalgic and fresh, and it’s equally at home at a picnic or a weeknight table.
Personally, my favorite memory with this salad was serving it at a summer garden party; guests kept coming back for seconds and one of my most picky cousins declared it her new favorite. It’s the kind of dish that invites conversation and a second helping.
My favorite aspect of this salad is how it transforms leftover chicken into something celebratory. I once made a double batch for a family reunion, and despite the spread of grilled meats and sides, the bowls of Waldorf disappeared fastest. The combination of textures — crisp, creamy, juicy and crunchy — always gets compliments and repeat servings.
Store in an airtight container in the refrigerator for up to 3 days. Use glass containers with tight-fitting lids to maintain freshness and prevent odor transfer. If you plan to prepare ahead, keep the dressing separate and toss with the salad components just before serving to maintain maximum crunch from the apples and celery. When reheating leftover chicken for the salad, cool it completely before folding into the chilled salad. Signs the salad has lost quality include wilted celery or brown apples — if that happens, a quick stir with fresh lemon juice and a handful of chopped parsley can help revive it.
Want to modify the mix? Swap candied walnuts for toasted pecans or almonds for a different flavor profile; unsweetened toasted nuts are great if you prefer less sugar. For a lighter dressing, replace half the mayonnaise with Greek yogurt (note: this makes it dairy-containing). To make it vegetarian, omit the chicken and add 1 can (15 oz) rinsed chickpeas or 1 1/2 cups cooked quinoa for protein. If you’re avoiding added sugar, use plain walnuts and a drizzle of maple syrup instead of honey, adjusting to taste.
Serve on a bed of butter lettuce or watercress for a dressed salad presentation, or pile between slices of rustic sourdough for a hearty sandwich. For parties, spoon into small lettuce cups or endive leaves as elegant canapés. Pair with light sides like chilled cucumber soup or tomato basil bruschetta in warm months, or set alongside roasted root vegetables in cooler weather. Garnish with extra chopped parsley and a few walnut halves for a polished finish.
The Waldorf salad traces its roots to the late 19th century at the Waldorf-Astoria Hotel in New York City, where the original version reportedly combined apples, celery and mayonnaise. Over time it absorbed new elements — grapes, nuts and protein — and became a staple of American entertaining. Different regions adapt the base with local nuts or fruit; for example, some Southern takes use pecans and substitute a touch of mustard in the dressing for tang.
In autumn, swap Granny Smith apples for a mix of Fuji and Pink Lady for a sweeter profile and add roasted squash on the side. In winter, use pomegranate seeds instead of grapes for festive color and acidity. Spring calls for heirloom lettuce and crunchy radish slices for peppery notes. Summer is when this salad truly shines — ripe garden parsley and crisp apples are at their peak, making it a bright, fresh centerpiece.
For meal prep, chop apples and celery and store in separate airtight containers; keep dressing in a small jar. Assemble each day by combining a measured portion of fruit and veg with 1/4 cup dressing and 1/2 cup cooked chicken for a grab-and-go lunch. Use shallow, wide containers to keep ingredients from becoming compacted and soggy, and pack nuts separately until just before eating for maximum crunch.
There’s something joyful about a salad that manages to be both comforting and crisp — a balance this salad hits every time. Give it a try the next time you need a quick, distinctive dish that’s equal parts practical and celebratory. It’s flexible, dependable and always worth making your own.
Toss apples with a little lemon juice to prevent browning if you aren’t serving immediately.
Toast nuts briefly before candying or using plain to enhance their aroma—watch carefully as they brown quickly.
Use rotisserie chicken to save time and add extra seasoning without extra work.
Chill the assembled salad for at least 30 minutes to let flavors meld; it tastes even better the next day.
This nourishing classic waldorf salad recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — you can make the salad up to one day ahead if you store the dressing separately and add the nuts just before serving to preserve their crunch.
If you omit the chicken and replace it with chickpeas or keep only the fruit and nuts, it becomes vegetarian. The dressing itself contains no dairy if you use regular mayonnaise.
This Classic Waldorf Salad recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk together mayonnaise, olive oil, white balsamic, lemon zest, lemon juice, honey, salt and pepper in a large bowl until smooth and emulsified. Adjust acidity or sweetness to taste.
Dice celery, core and chop apples, halve grapes and chop or toast walnuts if desired. Toss apples in a splash of lemon juice to prevent browning.
Combine walnuts, celery, apples, grapes, cubed cooked chicken and chopped parsley with the dressing and toss gently to coat.
Cover and refrigerate for about 30 minutes to allow flavors to meld. Divide among 4 bowls and serve over lettuce or as a sandwich filling.
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