Famous Waldorf Salad

This classic fruit and nut salad, originating in the late 1800s at the Waldorf Astoria Hotel, is a popular holiday dish. With crisp apples, celery, and grapes, crunchy walnuts, and a creamy, tangy-sweet dressing, it’s also a refreshing summertime treat.

Ingredients

For the Dressing:

• 3 tablespoons mayonnaise
• 3 tablespoons thick Greek yogurt (dairy or dairy-free)
• 1 teaspoon honey
• 1 tablespoon lemon juice

For the Salad:

• 1 cup walnuts or pecans
• 1 cup diced celery (about 2 ribs)
• 1 cup red or green grapes
• 2 Granny Smith apples
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon kosher salt

Optional additions:

• 2 boneless, skinless chicken breasts
• Dried cranberries or raisins
• Pepitas or sunflower seeds

Preparation Time

• Total Time: 45 minutes
• Prep Time: 25 minutes
• Cook Time: 20 minutes (for chicken, if using)
• Servings: 4-6 servings

Step 1: Toast the Nuts

Toast one cup of walnuts or pecans in the oven or on the stovetop.

Toast until lightly colored and fragrant.

Step 2: Make the Dressing

In a bowl, combine three tablespoons of mayonnaise, three tablespoons of Greek yogurt, one teaspoon of honey, and one tablespoon of lemon juice.

Stir and set aside.

Step 3: Chop the Celery

Dice one cup of celery. Cut the thinner ends straight across, and halve the wider ends lengthwise before dicing.

Step 4: Prepare the Grapes

Slice one cup of red or green grapes in half.

Step 5: Prepare the Apples

Dice two Granny Smith apples.

Step 6: Chop the Nuts

Roughly chop the toasted and cooled nuts.

Step 7: Assemble the Waldorf Salad

In a large bowl, combine the diced apples, diced celery, halved grapes, chopped nuts, and two tablespoons of chopped parsley.

Add half a teaspoon of kosher salt and the dressing.

Stir until everything is coated.

Step 8: Serve the Salad

Transfer the salad to a serving bowl or serve on bibb or butter lettuce leaves.

Step 9: Prepare the Chicken (Optional)

Preheat oven to 425 degrees Fahrenheit. Combine half a teaspoon each of garlic powder, dried basil, dried thyme, dried oregano, salt, and pepper.

Rub two boneless, skinless chicken breasts with olive oil or avocado oil, then coat with the herb mixture.

Bake for 20-25 minutes, or until cooked through. Let cool completely.

Step 10: Dice and Add the Chicken (Optional)

Dice the cooled chicken and add it to the salad.

Step 11: Add Dried Fruit and Seeds (Optional)

Add dried cranberries or raisins, and pepitas or sunflower seeds to the salad.

Stir to combine.

Step 12: Serve the Chicken Waldorf Salad (Optional)

Serve individual portions in small bowls, garnished with a butter lettuce leaf.