Before you cook
Before you start Equipment you'll need
- Large mixing bowl — Combines all salad ingredients (chicken, apples, celery, walnuts, grapes) and dressing without crowding
- Small mixing bowl — Whisks together mayonnaise-based dressing separately before folding into salad
- Whisk — Emulsifies mayonnaise, lemon juice, and seasonings into smooth, cohesive dressing
- Chef's knife — Precisely cuts chicken, apples, and celery into uniform bite-sized pieces for even texture
- Cutting board — Provides safe surface for chopping all ingredients and prevents cross-contamination
- Serving plates or bowls — Presents finished salad attractively for individual servings
Safety Safety & allergen notes
- Keep knife blade pointed downward and fingers curled when dicing chicken, apples, celery, and walnuts to prevent cuts
- Wash hands, cutting board, and knife thoroughly after handling raw chicken to prevent cross-contamination with other ingredients
- Use a separate cutting board for raw chicken if possible, or sanitize before preparing produce
- Be cautious when coring apples - apply steady pressure away from your body to avoid the knife slipping
Non-negotiables Rules for success
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Immediately toss diced apples with lemon juice
Lemon juice's acidity prevents enzymatic browning that occurs when apple flesh is exposed to air, keeping apples fresh and visually appealing
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Dice all ingredients to uniform 0.5-inch pieces
Consistent sizing ensures even distribution throughout the salad and creates uniform texture and mouthfeel with each bite
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Gently toss salad after adding dressing
Gentle mixing prevents bruising delicate ingredients like apples and greens while ensuring even coating without crushing components
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Serve immediately after assembly
Serving right away prevents the dressing from making greens soggy and maintains the salad's crisp texture and fresh appearance
Prep Get set first
About 8 min of prep
- Large mixing bowl
- Small mixing bowl
- Chef's knife and cutting board
- Whisk
- Serving plates or bowls
- Cooked chicken breast (diced)
- Granny Smith apples
- Celery stalks
- Red grapes (halved)
- Walnuts (chopped)
- Mayonnaise, Dijon mustard, salt, pepper
- Fresh lemon juice
- Mixed greens or romaine lettuce
This is a quick-assembly salad that takes about 15 minutes total—most time goes to chopping apples, celery, and chicken, so prep your cutting board and knife first.
Ingredients
Instructions
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Prepare the chicken
Dice the cooked chicken breast into bite-sized pieces and place in a large mixing bowl.
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Prepare the apples
Core and dice the Granny Smith apples into 0.5-inch pieces, then immediately toss with the lemon juice to prevent browning.
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Add celery
Dice the celery stalks into 0.5-inch pieces and add to the bowl with the chicken.
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Add grapes and walnuts
Add the halved red grapes and chopped walnuts to the bowl.
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Make the dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth.
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Combine salad
Pour the dressing over the chicken mixture and gently toss until all ingredients are evenly coated.
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Prepare serving plates
Divide the mixed greens among four plates or bowls.
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Serve
Top each bed of greens with an equal portion of the Waldorf chicken salad and serve immediately.
Chef's notes
This salad can be served on a bed of greens, in a sandwich, or as a standalone dish.
For meal prep, keep the dressing separate and combine just before serving to maintain crispness.
Store covered in the refrigerator up to 2 days; salad will soften slightly as it sits