Chicken Waldorf Salad (Light & High-Protein)
Servings: people
This Chicken Waldorf Salad gives you a fresh, crunchy, and satisfying meal you can make in minutes. It’s a simple one-bowl recipe with tender chicken, crisp apples, and a creamy Greek yogurt dressing — perfect for easy lunches, meal prep, or quick weeknight dinners.
Ingredients
- 2 cups cooked chicken chopped or shredded (rotisserie, poached, grilled) about 10 oz
- 2 tart apples diced
- 1 cup celery diced
- 1 cup seedless grapes halved
- ½ cup walnuts or pecans, toasted
Dressing
- 1 cup Greek yogurt we use low-fat
- ½ cup feta cheese crumbled - substitute 2 tablespoons mayo
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon mustard Dijon or yellow
- ½ teaspoon salt + black pepper
Instructions
- Make the Dressing: Whisk 1 cup Greek yogurt, ½ cup feta cheese, 1 tablespoon honey, 1 tablespoon lemon juice, 1 tablespoon mustard, ½ teaspoon salt, and pepper in a large bowl until smooth.
- Prep the Salad: Add 2 cups cooked chicken (shredded), 2 tart apples (diced), 1 cup celery (diced), 1 cup seedless grapes (halved), and ½ cup walnuts (toasted).Tip: If making this ahead, leave out the apple. Add it right before serving so it stays crisp.
- Combine Everything: Toss gently until everything is coated. Taste and adjust the seasoning. Serve right away or chill for 20 to 30 minutes to let the flavors come together.
Notes
Substitutions
- Cooked chicken → Rotisserie, poached, or grilled; turkey or canned chicken for speed
- Tart apples → Granny Smith or Pink Lady; pears for a softer, sweeter twist
- Celery → Fennel or cucumber for a milder crunch
- Seedless grapes → Red or green; dried cranberries or pomegranate seeds when out of season
- Walnuts or pecans → Toast for depth; almonds, sunflower seeds, or omit for nut-free
- Greek yogurt → Full-fat or low-fat; Skyr for extra protein; coconut yogurt for dairy-free
- Honey → Maple syrup, agave, or a pinch of sugar
- Crumbled feta → Swap 2 tablespoon mayo or yogurt
- Lemon juice → Apple cider vinegar or white wine vinegar
- Mustard → Dijon; yellow or whole-grain for a softer flavor
- Toast the nuts for deeper flavor and a warm, balanced finish
- Choose crisp apples to avoid a mushy texture and keep the crunch
- Shred or finely chop the chicken so it blends smoothly with the fruit and dressing
- Add the dressing just before serving to keep apples and celery fresh and crisp
- Use rotisserie chicken for speed—the ultimate shortcut for busy nights
- Swap mayo for extra yogurt if you want a lighter, no-mayo bowl without losing creaminess
- Store the salad in an airtight container in the fridge for up to 2 days; freezing isn’t recommended because the apples and yogurt dressing don’t thaw well.
