Waldorf Chicken Salad is a lovely update to the original New York’s Waldorf-Astoria Hotel’s recipe for Waldorf Salad combining Dukes mayonnaise, Greek Plain yogurt, lemon juice, diced chicken breast, Honeycrisp apples, seedless sliced Globe grapes, celery, fresh sweet basil, toasted walnuts, and simply seasoned with kosher salt and fresh ground pepper.
There’s nothing like an update to a wonderful vintage recipe, today I have chosen to slightly change the Historic Waldorf Salad by adding chicken and a few other delicious ingredients, such as chicken, yogurt, and fresh basil.
The lovely vintage Waldorf salad was created at New York’s Waldorf-Astoria Hotel in 1896 by the maître d’hôtel, Oscar Tschirky, the Waldorf salad was an instant success.The original version of this salad contained only apples, celery, and mayonnaise. The chopped walnuts would later become another key ingredient added to the already delicious salad.
Ingredients needed for Waldorf Chicken Salad
- 1/4 cup Dukes mayonnaise
- 2/3 cup Greek plain yogurt
- juice of 1 lemon
- 3 cooked chicken breasts, diced
- 1 large Honeycrisp apple, diced
- 1 cup sliced seedless Globe grapes
- 1 cup sliced celery
- 3 tablespoons of chopped fresh sweet basil
- 1/2 cup chopped walnuts, toasted
- kosher salt, to taste
- freshly ground pepper, to taste
- chopped flat-leaf parsley for garnish, optional
- 1/4 cup Dukes mayonnaise
- 2/3 cup Greek plain yogurt
- juice of 1 lemon
- 3 cooked chicken breasts diced
- 1 large Honeycrisp apple diced
- 1 cup sliced seedless Globe grapes
- 1 cup sliced celery
- 3 tablespoons of chopped fresh sweet basil
- 1/2 cup chopped walnuts toasted
- kosher salt to taste
- freshly ground pepper to taste
- chopped flat-leaf parsley for garnish optional
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In a large glass bowl combine 1/4 of a cup of Duke’s mayonnaise, 2/3 cup of Greek plain yogurt, and the juice of 1 lemon.
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Dice 3 chicken breasts and add to the glass bowl. Gently combine chicken with mayo, yogurt, and lemon juice.
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Add diced Honeycrisp apple, 1 cup of sliced seedless Globe grapes, 1 cup of sliced celery, 1/2 of a cup of toasted walnuts, kosher salt, and fresh ground pepper and gently combine all ingredients.
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Garnish with chopped flat-leafed parsley if desired.
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Serve on bagels, or bread of choice.
Refrigerate leftovers immediately, will stay fresh for up to 2 days if stored properly.
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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.
Your version of Waldorf Chicken sounds much healthier than the heavy original. YUM.
I love my chicken salads a little too much for all that mayo KC, it’s one of my favorite lunch items when I am eating meats.
Seems to be salad week for you and you made another awesome salad.
Florida weather, always is the perfect salad weather. Of course, I’m going to rock salads hard lol! Thanks so much Peter.
Beautiful salad! Wish I had this for lunch!
Thanks, Erica, any time you’re in the Florida area you are always welcome for lunch!
While studying in the States I had the chance to stay at the Waldorf Astoria Hotel but I didn’t try the salad. It was years after I did and I loved it! This is one fine salad Heidy!
Thanks so much Katerina, it’s a beautiful hotel.
I’m a big fan of Waldorf salad. This is a beaut! Love the greek yogurt addition!
Thanks Diane, I’m wishing I had more for my work lunch…lol
Looks delicious Heidy and from someone from New York who is familiar with this salad +++
Thanks Joanne, that chicken really makes it filling too.
What a beautiful job on a classic salad!
Thanks so much Patty, one if my all-time favorites!
Hands down delicious!