Daniel Catalaa

Chicken Waldorf Salad


  • Chicken, breasts, 2 cups
  • Apples, Red Delicious, x2
  • Celery, 1 cup
  • Grapes, seedless, 2/3 cup
  • Waltnuts, 1/2 cup
  • Mayonnaise, 1/3 cup
  • Yogurt, plain, 3/4 cup
  • Lemon juice, 4 Tbs.
  • Mustard, Dijon-style, 2 tsp.
  • Salt, 1/2 tsp.
  • Pepper, 1/2 tsp.
  • Lettuce, your favorite type, 1 head


  1. Cook the chicken: Place ~3 chicken breast in a pot and cover them with cold water that you have salted. Bring to the boil on a high flame, then lower heat and simmer for 10 minutes. Finally, shut off the flame, cover the pot, and let the chicken cool for 10 minutes in the cooking liquid.
  2. Make dressing: In a large bowl blend together the mayonnaise, yogurt, lemon juice, mustard, salt, and pepper.
  3. Toast walnuts: Place the walnuts in a pan and turn the burner on to the minimum setting. Stir occasionally as the nuts toast (~5 minutes) and then remove from heat.
  4. Make lettuce beds: Wash the lettuce, remove individual leaves and place them onto the dishes where the salad will be served. Line the dishes with slightly overlapping leaves.
  5. Cut & chop everything: Chop the apple with the peel on into cubes, chop the celery, chop the nuts, and cut the grapes in half. Remove chicken from water and cut into cubes.
  6. Prevent browning: As each ingredient is chopped, drop it into the bowl with the dressing. This will prevent the browning of any of the ingredients. Note: only add half of the nuts and keep the rest for garnish. Also, be sure the chicken has cooled down to room temperature so that it does not separate the mayonnaise.
  7. Mix and plate: Stir everything together, the dressing and the solid ingredients. Taste and adjust seasoning as needed. Spoon salad onto lettuce-lined plates. Sprinkle the top with the remainder 1/4 cup of chopped toasted walnuts and serve.