Description
A classic and refreshing Chicken Waldorf Salad combining tender cooked chicken with crisp apples, celery, grapes, and a creamy lemon-mayo dressing, accented by crunchy pecans and sweet dried cranberries. Perfect as a light lunch or a side dish.
Ingredients
Scale
Dressing
- 2/3 cup light mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Salad
- 2 cups diced cooked chicken
- 2 Gala apples, cored and diced
- 2/3 cup sliced celery
- 1/2 cup chopped pecans (or walnuts)
- 1/2 cup red seedless grapes, halved
- 1/3 cup dried cranberries
Instructions
- Prepare the Dressing: In a bowl, whisk together the light mayonnaise, lemon juice, salt, and ground pepper until smooth and well combined to create a tangy and creamy dressing.
- Combine Salad Ingredients: Add the diced cooked chicken, diced Gala apples, halved red seedless grapes, dried cranberries, and sliced celery into the bowl with the dressing. Toss everything gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, sprinkle the chopped pecans over the top to add a delightful crunch and nutty flavor.
Notes
- Use light mayonnaise to keep the salad lighter and lower in fat.
- For a nut-free version, omit the pecans or walnuts.
- Feel free to substitute the Gala apples with Granny Smith for a tarter flavor.
- This salad can be prepared a few hours ahead and kept chilled until serving.
- Serve on a bed of leafy greens or with whole grain crackers for a fuller meal.
