Waldorf Salad with Grilled Chicken
Why this recipe works
- Crunch and creaminess: Crisp apple, celery and toasted walnuts give the salad structure against the smooth yoghurt and mayonnaise dressing.
- Freshness in the dressing: Lemon juice, zest and Dijon cut through the creamy base so the salad stays bright rather than heavy.
- Ready quickly: The chicken grills while the walnuts toast and the salad is assembled, keeping the whole dish practical for lunch.
Get the most out of this recipe
Timing notes
- Serve soon after dressing: The salad has the best crunch shortly after the apple, celery, grapes and walnuts are tossed with the dressing.
- Rest the chicken briefly: Let the grilled chicken rest for a few minutes before slicing so the juices settle and the meat stays tender.
Make-ahead tips
- Keep components separate: Store the dressed salad and sliced chicken in separate airtight containers, then combine just before serving for better texture.
- Prepare the nuts and dressing ahead: The walnuts can be toasted and the dressing whisked in advance, leaving only the fresh produce and chicken to finish.
Ingredient notes
- Choose a crisp apple: A firm, crisp apple holds its shape better in the dressing and gives the salad its signature fresh bite.
- Toast the walnuts: Brief toasting brings out the walnuts’ nutty flavour and makes them more aromatic in the finished salad.
- Use lemon to balance: A final squeeze of lemon can sharpen the creamy dressing and also helps slow browning on the apple.
Ingredient swaps
- Swap the nuts: Almonds can replace walnuts for a milder flavour while still adding crunch.
- Change the mustard texture: Whole-grain mustard can stand in for Dijon if you prefer a coarser dressing with a little extra bite.
Equipment you'll need
Ingredients
Instructions
- Heat a grill to medium-high. Rub the chicken with the olive oil and season with most of the black pepper. Grill for 5–7 minutes per side, until cooked through and the juices run clear.
- Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 2–3 minutes, shaking often, until fragrant. Tip onto a board to cool slightly, then roughly chop.
- In a mixing bowl, whisk together the mayonnaise, greek yogurt and dijon mustard. Finely grate in a little lemon zest, then squeeze in the juice of half the lemon. Add a pinch more black pepper to taste.
- Core the apple and cut into bite-size pieces, then slice the celery. Halve the grapes. Add the apple, celery, grapes and walnuts to the bowl and toss well with the dressing.
- Slice the chicken. Divide the salad between plates and lay the chicken on top. Finish with a final squeeze of the remaining lemon half if you like, and a little more black pepper.
Recipe notes
Tips
- For the juiciest chicken, take it off the heat as soon as it is cooked through, then rest it for 3 minutes before slicing.
- To keep the apple from browning, toss it with a little of the lemon juice before mixing through the salad.
- If you are serving later, keep the dressed salad and sliced chicken separate, then combine just before eating for the best crunch.
Substitutions
- Replace Greek yogurt with yogurt for a looser, slightly tangier dressing.
- Replace walnuts with almonds for a similar crunch and a milder nut flavour.
- Replace Dijon mustard with whole-grain mustard for a coarser texture.
Storage
- Refrigerate up to 2 days
- Store the salad and chicken in separate airtight containers in the fridge for the best texture. Eat within 2 days; the apple will soften over time. Do not freeze.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk Walnuts
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