Have you ever tried Chicken Waldorf Salad? It is so scrumptious, easy, quick to come together, and fancy enough for company.

This delectable salad comes together in about ten to fifteen minutes. This recipe calls for already cooked rotisserie chicken which can be purchased at almost any grocery store or club warehouse like Costco and Sams.

Chicken Waldorf Salad is tender chunks of chicken mixed with celery, grapes, apples, toasted walnuts, and mayonnaise. This delectable recipe is one of our favorite chicken salad recipes. You can serve it on a bed of spring greens, stuffed in a sun-ripened tomato, or stuffed in a whole wheat pita.

INGREDIENTS

1 Granny Smith apple cored peeled and diced
2 tablespoons lemon juice
2 cups chopped rotisserie chicken
2 stalks of celery chopped
1 cup red seedless grapes halved
1/2 cup chopped toasted walnuts
2/3 cup mayonnaise
Kosher salt and freshly ground black pepper to taste

STEP-BY-STEP INSTRUCTIONS

Step 1: In a bowl, combine the apple and lemon juice. Add chicken, celery, grapes, toasted walnuts and mayonnaise. Stir to combine. Season with salt and freshly ground black pepper to taste.

Step 2: Serve on a bed of spring greens or leaf lettuce.

VARIATIONS FOR CHICKEN WALDORF SALAD:

Don’t like walnuts or have them on hand. Use other nuts like toasted pecans or sliced or slivered toasted almonds.

Are you looking for a lighter version of Chicken Waldorf Salad? Substitute half of the mayo with non-fat Greek yogurt.

Do you want to dress it up even a little more? Add one-half cup of dried cranberries or dried cherries.

Do you want to sweeten it up a little bit? Add two tablespoons of honey.

Want to make a wrap or a sandwich with the chicken salad? It is delicious on pumpernickel, rye, or European whole grain.

You can substitute seedless green grapes for the seedless red grapes.

You can use any kind of crisp apple like Granny Smith, Cripps Sweet, Fuji, Honeycrisp, or Gala.

CAN YOU SUBSTITUTE POACHED CHICKEN IN CHICKEN WALDORF SALAD?

Yes, you most certainly can. Simply add a couple of chicken breasts to a pot, cover up halfway with chicken broth, add parsley, a small stalk of celery, a little piece of onion, and a clove of garlic. Bring to a boil, then turn to simmer. Simmer uncovered for 5 minutes. Remove from heat and cover for fifteen minutes.

Now, remove the chicken breasts from the chicken broth, and you can cube or shred the chicken and use it in this salad and other salads.