This Whole30-friendly Chicken Waldorf salad is an old-school dish made modern, quick, and easy!
One of the reasons I tell people to roast two chickens at a time in our new cookbook, Ready or Not!, is because the extra chicken can be transformed into quick and easy leftover makeover dinners…like this Chicken Waldorf Salad! (Didn’t cook two birds? There’s no shame in buying a rotisserie chicken at the store as a shortcut, either!)
This salad’s a cinch to throw together because I almost always have the ingredients for it in my fridge and pantry. If you don’t like or don’t have one of the ingredients in this salad (e.g. tarragon, grapes, apples, etc.), just leave it out—it will still taste great. Creamy mayo + cooked chicken cubes + salad greens is a sure-fire combination that’ll rescue you from your dinner doldrums!
Serves 4
Ingredients:
- 1 medium Gala, Fuji, or Honeycrisp apple, cored, and cut into ½-inch dice
- 2 tablespoons lemon juice
- ½ cup paleo mayonnaise (I buy this one.)
- 1 teaspoon Dijon mustard
- 3 cups cooked and diced chicken breast or thighs
- ½ cup halved red seedless grapes
- 1 medium celery stalk, thinly sliced
- 2 tablespoons minced fresh tarragon, chives, chervil, or Italian parsley
- Freshly ground black pepper
- Diamond Crystal kosher salt
- 1 head butter lettuce or romaine lettuce
- ½ cup walnuts, toasted (Only got raw nuts? Bake them in a 350°F oven for 5 to 10 minutes or until aromatic, shaking the pan at the halfway point.)
Equipment:
- Chef’s knife
- Cutting board
- Small bowl
- Large bowl
- Measuring spoons
- Measuring cups
Method:
In a small bowl, combine the diced apples and lemon juice.
Toss well.
In a large bowl, dump in the mayonnaise and mustard and whisk until uniform.
Toss in the cubed chicken, apples…
…grapes, celery…
…and tarragon. Mix well!
Taste for seasoning and add salt and pepper to taste.
Serve on a bed of lettuce.
Top with toasted walnuts right before serving.
You can make this salad up to two days in advance and store it its the fridge, but don’t add the toasted walnuts until you’re ready to serve it.
If you like this salad, you’ll also love my Madras Chicken Salad!
Want more inspiration from my past January Whole30s? Check out my Day 26 post from 2018!
- 2018 Whole30 Day 26: Korean Short Ribs
A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Chicken Waldorf Salad
Ingredients
- 1 medium Gala Fuji, or Honeycrisp apple, cored, and cut into ½-inch dice
- 2 tablespoons lemon juice
- ½ cup Paleo Mayonnaise
- 1 teaspoon Dijon mustard
- 3 cups cooked and diced chicken breast or thighs
- ½ cup halved red seedless grapes
- 1 medium celery stalk thinly sliced
- 2 tablespoons minced fresh tarragon chives, chervil, or Italian parsley
- Freshly ground black pepper
- Diamond Crystal kosher salt
- 1 head butter lettuce or romaine lettuce
- ½ cup walnuts toasted (Only got raw nuts? Bake them in a 350°F oven for 5 to 10 minutes or until aromatic, shaking the pan at the halfway point.)
Instructions
- In a small bowl, combine the diced apples and lemon juice. Toss well.
- In a large bowl, dump in the mayonnaise and mustard and whisk until uniform.
- Add the cubed chicken, acidulated apples, grapes, celery, and tarragon to the large bowl. Use a spatula to mix everything together. Taste for seasoning and add salt and pepper to taste.
- Serve on a bed of lettuce. Top with toasted walnuts right before serving.
Notes
