Chicken Waldorf Salad
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
This is a fuel-you-up kind of recipe, the classic Chicken Waldorf Salad. Made famous by the Waldorf Astoria Hotel, this salad may look kind of funny, but trust me when I say it’s incredible.
Chicken Waldorf Salad – Keep it easy.
If you have a few cuts of chicken, be it breast, thigh or even a whole bird kicking around, by all means, use it up!
For salads like this, what appeals to me is how easily they come together. I want to be able to get my groceries, get home and toss it together in under 10 minutes, and using a rotisserie chicken helps a ton.
Pull apart your meat; if you want to dice it up into cubes, go for it, but I like the texture of a pulled chicken.
Chicken Waldorf Salad – Apples and grapes; it just works.
People have strong opinions on whether or not fruit has a place in mainstream salads. I’m here to tell you; They 1000% do.
Not only do they add fresh flavour, bursting acidity, and a pop of colour, they also add texture. Without the apples and grapes, it wouldn’t be a Waldorf Salad.
Don’t be afraid of fruit and salads; it’s a killer combo!
The Dressing.
This is a fantastic dressing; it’s creamy, punchy, and has a little secret textural addition.
Combine 4 tbsp Greek yogurt, 3 tbsp light mayo, 2 tbsp apple cider vinegar, 1 lemon juiced, ½ tsp poppy seeds, a pinch of salt, and a pinch of pepper.
By adding poppy seeds, we add a bit of crunch that this dressing needs.
Give it a good mix and store it in the fridge for up to 5 days.
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Ingredients:
For the Base
- 4 cups Pulled Chicken Rotisserie
- 1 Red Apple Diced
- 4 stalks Celery Diced
- 2 cups Red Grapes Halved
- 1 1/2 cups Parsley Chopped
For the Dressing
- 4 tbsp Greek Yogurt
- 3 tbsp Light Mayo
- 2 tbsp Apple Cider Vinegar
- 1 Lemon Juiced
- 1/2 tsp Poppy Seeds
- 1 pinch Kosher Salt
- 1 pinch Black Pepper
Instructions:
- Start by shredding 1 rotisserie chicken, reserving 4 cups of pulled meat. Add that to a bowl with 1 diced red apple, 4 clean stalks of celery diced, about 2 cups of halved grapes, and 1 ½ cups of chopped parsley. Set aside.
- In a smaller bowl, combine 4 tbsp Greek yogurt, 3 tbsp light mayo, 2 tbsp apple cider vinegar, 1 lemon juiced, ½ tsp poppy seeds, a pinch of salt, and a pinch of pepper. Mix that together.
- Pour your dressing over your salad and give it a good mix!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Wonderful salad. Loved it. Very refreshing with temps reaching over 90 degrees. Thank you. And I love the way you present everything. Nice job.
Thanks for sharing, Dimitra. So happy you enjoyed this one.