Apple Walnut Chicken Salad

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5 from 3 reviews

Waldorf chicken salad with rotisserie chicken, celery, grapes, honeycrisp apples and walnuts tossed in a creamy yogurt dressing.


  • ¼ cup plain nonfat Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ½-1 teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • 3 cups chopped cooked chicken breast (from about 1 ½-pounds raw)
  • 1 medium apple, diced
  • 2 medium stalks celery, diced
  • 1 cup green or red seedless grapes, halved
  • ½ cup chopped walnuts


  1. In a large bowl, whisk together the yogurt, mayonnaise, Dijon, honey, salt and black pepper until combined. Taste and adjust the seasoning, if necessary.
  2. Fold in the cooked chicken, apples, celery, grapes and walnuts until combined.
  3. Serve immediately or let chill in the refrigerator.


Storage Tip: Store in an airtight container in the refrigerator up to 3 days.

Serving Tips: Serve the chicken salad as-is, in lettuce cups, on whole grain bread or with whole grain crackers.

Cooking Tip: Be sure to cook the chicken in advance.  It can be sautéed in a hot, oiled skillet on the stove or roasted in the oven.  Be sure the chicken reaches 165 degrees and is fully cooled before adding it to the salad.