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.

Ingredients

• Mayonnaise and oil: Use 1/3 cup good-quality mayonnaise (I reach for Hellmann’s or Duke’s for consistency) and 2 tablespoons extra-virgin olive oil to give the dressing body and a silky mouthfeel.
• Acid and sweeteners: 1 tablespoon white balsamic vinegar, 1 tablespoon fresh lemon juice and 1 tablespoon honey balance the richness — use a mild white balsamic if available, or substitute white wine vinegar.
• Lemon zest and seasonings: 1/2 teaspoon lemon zest, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper lift the dressing with aroma and seasoning.
• Candied walnuts: 1 cup candied walnuts provide crunch and caramelized sweetness; store-bought is convenient, but homemade toasted walnuts tossed with a little sugar are excellent.
• Vegetables and fruit: 8 ribs celery, diced (about 2 cups), and 2 Granny Smith apples, cored and chopped (about 2 cups) give crispness and tartness. Use firm, bright Granny Smiths for best texture.
• Fruit addition: 1 cup halved red grapes add juicy bursts — seedless varieties are easiest.
• Protein and herbs: 2 cups cubed cooked chicken (rotisserie chicken is a time-saver) and 1/2 cup chopped fresh flat-leaf parsley for color and fresh herbal notes.

Instructions

Make the dressing: In a large bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 1 tablespoon white balsamic vinegar, 1/2 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1 tablespoon honey, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper until smooth and slightly glossy. Taste and adjust: if it needs more brightness, add another 1/2 teaspoon lemon juice; if too tart, a pinch more honey will round it out. The whisking emulsifies the oil into the mayonnaise for a stable dressing. Prepare the salad components: Chop 8 ribs of celery into small dice (about 2 cups) and core and chop 2 Granny Smith apples into roughly 1/2-inch pieces. To prevent browning, you can toss the apples briefly in a tablespoon of lemon juice before adding to the salad. Halve 1 cup of red grapes and roughly chop 1 cup of candied walnuts if any pieces are too large. Assemble the salad: Add the walnuts, diced celery, chopped apples, halved grapes, 2 cups cubed cooked chicken, and 1/2 cup chopped flat-leaf parsley into the bowl with the dressing. Toss gently until everything is evenly coated — use a rubber spatula or salad tongs to lift and fold so the dressing coats without crushing the ingredients. Chill and serve: Cover and refrigerate until chilled, about 30 minutes. Chilling lets the flavors meld and gives the dressing time to penetrate the chicken and fruit. Divide among 4 bowls and serve immediately, or spoon onto butter lettuce cups or toasted country bread for a sandwich variation.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.