Waldorf Chicken Salad

151539250Got 20 minutes? Then you’ve got time to make this crowd-pleasing salad, courtesy of Southern Living’s 2010 recipe collection. Keep cooked chicken strips handy for easy weeknight meal prep (we use Tyson Grilled & Ready Strips found in frozen foods) or make the night before for the next day’s lunch. 


  • 1/2 cup chopped walnuts
  • 3 cups chopped cooked chicken
  • 1 cup seedless red grapes, halved
  • 1 large Gala apple, diced
  • 1 cup diced celery
  • 1/4 cup mayonnaise (may substitute yogurt)
  • 1/4 cup honey mustard
  • salt and pepper to taste


Preheat oven to 350. Bake walnuts in a single layer in a shallow pan (a jelly roll pan works better than a cookie sheet so nuts don’t slide off) for 6 to 8 minutes or until toasted and fragrant, stirring halfway through. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste. 

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