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.
Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.
This chicken salad is perfect eaten on its own or scooped between a healthy, whole grain bread. Variations on this could be adding jalapeno for a spicy kick or adding more of an assortment of nuts, like almonds or pistachios.
I overall followed the recipe but I made this without toasting walnuts, peeled the apple and sprinkled it with lime juice, did not have grapes on hand, used 3 tablespoons of Dijon mustard with a heaping tablespoon of honey. As my daughter said, this was one banging chicken salad. Delish.
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.
This the best tasting chicken waldorf salad that I have tried so far....French's honey mustard needs to be only 1/4 cup instead of the 1/2 cup...it was overpowering I think....other than that simply delicious!!!!!!
This recipe is fabulous! I substitute pecans for the walnuts. It is a perfect combination, with the honey mustard and grapes for sweetness, and the celery and nuts to balance it out. A real winner!!! Great on crackers...Wheat Thins are especially great with this.