Chicken Waldorf Salad
This Whole30-friendly Chicken Waldorf salad is an old-school dish made modern, quick, and easy! It's great for packed lunches, too!
chicken, gluten-free, paleo, Primal, Whole30
Fuji, or Honeycrisp apple, cored, and cut into ½-inch dice
cooked and diced chicken breast or thighs
halved red seedless grapes
medium celery stalk
minced fresh tarragon
chives, chervil, or Italian parsley
Freshly ground black pepper
Diamond Crystal kosher salt
head butter lettuce or romaine lettuce
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.)
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.
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.
Tried this recipe?