How to Make Waldorf Chicken Salad

Try making a tropical version of this salad by adding pineapple, mango or kiwi.

Waldorf chicken salad, which originated at New York City's Waldorf-Astoria hotel in the early 1900s, is fruity and light, making it a perfect dish for summer picnics. Luckily it is also easy to make in a hurry. Serve the salad chilled over lettuce or on its own as a side dish.

Things You'll Need

• 8 chicken tenderloins, boiled
• 1 celery stalk
• 1 medium bunch seedless grapes
• 2 apples, cut in small chunks, skin on or off
• Handful raisins and dried cherries
• 1/2 cup walnuts
• 3 tbsp. lemon juice
• 1/2 cup light mayonnaise
• 1/4 cup Greek nonfat yogurt
• 1/8 tsp. cinnamon or nutmeg
• 1 tbsp. sugar

Instructions

1. Cut boiled chicken tenderloins into small chunks and place in a large bowl. Chop the celery stalk and apples into tiny cubes and slice the grapes in half. Add the celery, apple, grapes, walnuts, raisins and dried cherries to the chicken.

2. Make the dressing. In a small bowl, combine the mayonnaise, yogurt, lemon juice and nutmeg or cinnamon. Sprinkle in the sugar — add a little more if you like — and mix well.

3. Fold the dressing into the chicken mixture. Add a little at a time, and stop adding the dressing when the salad is well coated.

Tips & Warnings

• Customize this chicken salad to your liking. Fruits can be added or omitted according to your taste.

References

• Food Network: Chicken Waldorf Salad Recipe

Resources

• Merriam-Webster Dictionary: Waldorf Salad