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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! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: chicken, gluten-free, paleo, Primal, Whole30
Servings: 4 servings
Calories: 575kcal
Author: Michelle Tam

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

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?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 575kcal | Carbohydrates: 17g | Protein: 22g | Fat: 47g | Saturated Fat: 8g | Fiber: 3g | Sugar: 9g