Chunky Waldorf Chicken Salad
This chicken Waldorf salad may be the best chicken salad recipe ever, full of texture and flavor from apples, celery, fresh herbs, and more. Easy to make and perfect for summer lunch or a picnic.
Servings: 4 cups
Ingredients
- 1 pound boneless chicken breasts, cooked and cooled
- 1 stalk fresh celery, sliced thin
- 1 medium-sized crisp apple, such as Pink Lady or Honeycrisp, diced
- 2 scallions, green and light green parts only, sliced thin
- 1/4 cup fresh flat-leaf Italian parsley, minced
- 2 to 3 tablespoons fresh tarragon, minced
- 1/4 to 1/3 cup good mayonnaise, such as Hellmann's or Best, depending on your taste. You can also substitute plain Greek yogurt.
- 1 lemon, juiced
- 1/2 cup chopped walnuts
- 3/4 teaspoon kosher salt, or to taste
- 15 turns or so freshly-cracked black pepper
Instructions
To cook the chicken
- Bring a medium-sized pot to a boil and lower heat to a simmer. Poach the chicken breasts for 20 to 25 minutes in simmering water, until fully cooked and not pink in the center. Let cool fully, covered, in the fridge for about 30 minutes before proceeding. Can be made up to two days in advance.PRO TIP: Make sure the water does not boil when poaching chicken. This will toughen the meat. Also, this is a good time to prep your other ingredients.
- Dice the cooled chicken into 1/2" to 1" chunks.
To Make the Waldorf Chicken Salad
- In a medium-sized mixing bowl, combine all the ingredients: the chicken, celery, scallions, herbs, 1/4 cup mayonnaise, apple, walnuts, salt, pepper, and lemon juice. Taste for seasoning and see if you'd like to add a tablespoon or two more mayonnaise.
- Serve on its own, or as a sandwich or on top of crisp salad greens.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
