A tasty twist on regular chicken salad, this Waldorf Chicken Salad recipe is loaded with delicious fruit – apples, blueberries, grapes. The mayo, lemon juice, and honey dressing is light and dairy-free too! This salad is perfect for a tasty lunch and hearty enough as a light summer supper; it’s also easy quick and easy to make.
I love chicken salad and I love waldorf salad so last summer I decided to combine the two. The result was this delicious recipe that I often make, yes even during the winter months. It’s harder to find fresh good blueberries, but it’s well worth it.
It took me some tweaking to get the “dressing” to where I wanted it; I finally opted for a light mayonnaise (if you’re egg free, use this) with lemon juice, honey, and a hint of dijon mustard. I love the result and I hope you will too!
This Waldorf Chicken Salad is a great way to use up leftover rotisserie chicken. Or you can simply cook up extra chicken when you’re making dinner one night and save it for this salad. Light or dark meat, the choice is yours.
One note: I only use a little mayonnaise for this recipe because I prefer to keep it lighter and lower calories. If you prefer more dressing for your waldorf chicken salad, you can simply double the dressing recipe.
How to Make Waldorf Chicken Salad:
In a small bowl or measuring glass, mix together 1/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp honey, and 1 tsp dijon mustard.
Set this aside.
In a large bowl, place 2 cups cooked and shredded chicken, 1 large or 2 small apples (cored and chopped but not peeled), 2 stalks chopped celery, 1/4 cup chopped pecans, 1 cup halved grapes, and 1 cup blueberries.
Gently toss together.
Pour in the dressing/mayonnaise mixture and gently stir to coat.
Refrigerate for at least 1 hour to chill.
Serve over lettuce, in a gluten-free wrap, or however you prefer to enjoy your Waldorf Chicken Salad!
Waldorf Chicken Salad (Dairy-Free)
Loaded with fresh fruit, chicken, and a simple dressing, this tasty salad is light and easy to make.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 4-6 1x
- In a small bowl or glass measuring cup, mix together the mayo, lemon juice, honey, and dijon mustard. Set aside.
- Place the shredded chicken, apple, celery, pecans, grapes, and blueberries in a large bowl and toss together. Pour in the mayonnaise mixture and stir.
- Refrigerate for at least 1 hour to chill.
- Serve over lettuce, in a gluten-free wrap, or however you prefer to enjoy your chicken salad.