I made this for work. Everybody loved it. I agree with only 1/4 cup of the mustard. I added a little more mayo to balance it out. I also used pecans instead of walnuts because I already had some. But it was delicious.
Waldorf Chicken Salad
Photo: Jennifer Davick; Styling: Lydia Pursell
Add chicken and grapes to the classic Waldorf salad to make it a hearty main dish.
Yield: Makes 6 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Total:
21 Minutes
Ingredients
- 1/2 cup chopped walnuts
- 3 cups chopped cooked chicken
- 1 cup seedless red grapes, halved
- 1 large Gala apple, diced
- 1 cup diced celery
- 1/2 cup mayonnaise
- 1/2 cup honey mustard
- Salt and pepper to taste
Preparation
- 1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
- 2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.
Waldorf Chicken Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Quick/Easy, Make-Ahead, Portable/Picnic
- MAIN INGREDIENT: Poultry, Fruits
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
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Western Waldorf
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Waldorf Chicken Salad
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Waldorf Slaw
Cooking Light
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