With short prep-time and nutrition-dense ingredients, this Waldorf Chicken Salad Recipe should totally be on your radar. Easy and delicious – could it get any better than that?
Spring / Summer + Chicken Salad go hand-and-hand (in my opinion). It’s filling, but not over-the-top filling… ya know? This protein-packed powerhouse is so versatile because you can serve it inside sandwiches, on top of lettuce leaves, or even with crackers as an appetizer for a crowd. Other varieties I have on my blog include these Avocado Chicken Salad Pinwheels, my take on this Peruvian Chicken Salad, and lake days aren’t complete unless we have these French Onion Chicken Salad Croissants on the deck for lunch. Oh, and have you ever had Chicken Salad with Apples? A family favorite!
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INGREDIENTS FOR THIS RECIPE:
As you can tell from the recipes I listed above, I’m a big fan of all forms of chicken salad. I’m surprised I haven’t shared this one here yet, since it has some childhood memories associated with it (visiting Neiman Marcus with my friends, of course), so here we go!
- Springer Mountain Farms Chicken Breasts
- Seedless Red Grapes
- Celery
- Red Onion
- Slivered Almonds
- Italian Parsley
- Mayonnaise
- Heavy Whipping Cream
- Fresh Lemon Juice
- Salt
- White Pepper
- Black Pepper
I always opt for Springer Mountain Farms Chicken Breasts because I know I’m getting the best that’s on the market. Humanly raised with no antibiotics or hormones, chicken tastes better when it’s treated with respect by farmers who exercise great care in everything they do.
REASONS I SWOON OVER THIS WALDORF CHICKEN SALAD RECIPE:
MEAL PREP: It’s super simple to toss together (seriously any level chef can make this) and I honestly think it tastes better the next day after the flavors have mingled together.
PROTEIN: Chicken Breasts are one of the most flavorful, lean proteins you can prepare at home. I like to grill mine or sear them in the skillet. Seeing that chicken is the main ingredient in this recipe… you can defiantly look forward to a protein-packed meal.
VERSATILITY: Like I mentioned above, this can be served on it’s own or over lettuce leaves for low-carb lovers (which is how they served it at Neiman Marcus), on a croissant to make it fancy for family gatherings or simply lunch, and I love serving this as an appetizer with my favorite crackers on the side for dipping.
MORE SPRING / SUMMER RECIPES YOU’LL LOVE:
Sesame Hoisin Ground Chicken Lettuce Wraps
Citrus Chicken Tostadas with Avocado Corn Salsa
Satay Peanut Butter Chicken Skewers
Mediterranean Sheet Pan Chicken Thighs
Thai Chicken Meatballs with Turmeric and Herbs
Sirloin Fajita Steak Lettuce Wraps with my Cool Cumber Salsa
Skillet Gochujang Chicken Thighs
VIEW ALL RECIPES BY CLICKING HERE!
A Nod to Neiman Marcus' Waldorf Chicken Salad Recipe
Ingredients
TO MAKE THE WALDORF CHICKEN SALAD RECIPE:
- 1.25 lb. Chicken Breasts, seasoned and cooked
- 1 cup Seedless Red Grapes, halved
- 2 Celery Ribs, finely diced
- 1/4 Small Red Onion, minced (about 1/4 cup)
- 1/2 cup Slivered Almonds
- 2 tbsp. Freshly Chopped Italian Parsley
- 1 cup Mayonnaise
- 3 tbsp. Heavy Whipping Cream
- 2 tbsp. Fresh Lemon Juice, (about 1/2 Lemon, squeezed)
- 1 tsp. Salt
- 1 tsp. White Pepper
- Black Pepper, optional to taste
OPTIONAL FOR SERVING:
- Croissants
- Green Leaf or Butter Lettuce
- Crackers
Instructions
- Season the chicken breasts according to your personal preferences (I used garlic powder, onion powder, paprika, salt, and pepper). Sear and cook in a skillet or over a grill until internal temperature has reached 165F. Set aside to cool.
- Prep the fruits, veggies, and herbs, then cut the cooled chicken into small chunks. Mix these with all ingredients listed in a large bowl (except for the black pepper) until fully combined.
- Serve on its own, on top of lettuce leaves, with crackers, or on a croissant as a sandwich. Season with black pepper, if you’d like.
NOTES ON THIS RECIPE:
- While I seasoned my chicken with the ingredients listed within the recipe card, feel free to season however you see fit. I like the dash of paprika for extra flavor, but it’s not mandatory. What is mandatory is to season with at least salt and pepper. Or use your favorite rub! One of mine is my friend Dave’s Blackening.
- I like to use white pepper instead of black in this recipe because it’s more mild in flavor. I do this because I have young mouths to feed, but if you’d like to skip the white pepper and only go with black pepper… go for it! You do you, boo!
- Leftovers of the chicken salad should be kept refrigerated, in an airtight container, and consumed within 4 days. Personally, I like to make the chicken salad the day before and start to eat it the next day… as the flavors have blended together and that’s when I think it tastes best.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com! Join their newsletters with more recipes by clicking here.
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