This Waldorf salad is a recipe that is actually in my cookbook. I decided to share it on my blog as well. It’s a flavourful and nutritious salad that is light and refreshing. It’s perfect for summer. You can use it for the lunch box, picnics or even bring to potlucks. It contains boiled chicken, fruits and vegetables, and nuts as an optional ingredient. And instead of using mayonnaise in the dressing, I use organic whole plain yogurt which is healthier.
For the chicken, I usually buy organic free-range chickens from a local farm and I boil them. I make a chicken broth and then I use the cooked chicken to make chicken soup or other recipes like this one. You can use white or brown meat, or a combination of both. I like to use both because the white is leaner and the brown is richer in minerals. It all balances it out.
The salad can be eaten on its own or be used to make sandwiches. Feel free to be creative with the bread using different kind of breads. I personally prefer sprouted bread or a good sourdough bread from a local bakery.
If serving this Waldorf salad to small children, make sure to cut fruits and vegetables in small pieces, and omit nuts.
- 2 cups cooked chicken, shredded or diced
- ½ cup diced red grapes, quartered
- ½ green apple, diced
- 1 stalk celery, diced
- 2 tablespoons finely diced red onions
- ¼ cup chopped walnuts (optional)
- Yogurt Dressing:
- ¼ cup organic plain full-fat or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon organic honey or pure maple syrup
- ½ teaspoon unrefined salt
- Freshly ground black pepper
- Put chicken, grapes, apple, celery, onions and walnuts if using in a medium mixing bowl.
- Make dressing by whisking yogurt, lemon juice, honey, salt and black pepper in a small bowl until well combined.
- Toss salad with dressing and serve immediately or refrigerate until ready to use.