Waldorf Chicken Salad for Easy Make Ahead Lunches

Waldorf chicken salad is my twist on a classic that has been charming dinner tables since 1896, when Oscar Tschirky, the maître d’hôtel at the Waldorf Astoria New York, first introduced Waldorf salad at a grand charity ball. I had no idea at the time that it had such a long and elegant history; I thought it was a special salad my aunt made when we came to visit.

So I decided to create my own version and turn it into more of a main dish. Instead of serving it as a simple fruit salad, I added tender cooked chicken to make it hearty enough for lunch or supper. It still keeps that sweet crunch from apples and the creamy dressing we all expect, but now I can serve it as a main dish, not just a salad.

A bowl of creamy chicken salad with grapes, celery, and chopped nuts, served on a bed of leafy greens. A bunch of purple grapes and a yellow plaid napkin are in the background. this for later
Keep a bowl of this Waldorf Chicken Salad in the fridge so lunch is handled for the next couple of days.
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What I like most about this recipe is how well it fits into a busy week. Once it’s mixed together, it only gets better after a little time in the refrigerator, making it easy to prepare ahead without sacrificing flavor or texture. You can scoop it onto toasted sourdough, tuck it into buttery croissants, spoon it into lettuce cups, or serve it over a bed of mixed greens. Having it ready in the fridge feels like a small gift to yourself when the day gets a little crazy.

Key Ingredients

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

A flat lay of ingredients for waldorf chicken salad on a yellow plaid cloth, featuring bowls of yogurt, mayonnaise, shredded chicken, pecans, and raisins with a red apple, celery stalks, red onion, lemon, and red grapes.
  • Chicken: Use fully cooked and shredded chicken. Rotisserie works beautifully, or leftover baked chicken breasts, but you can also make juicy shredded chicken in the Instant Pot for an easy, flavorful option. Let it cool before mixing so the dressing stays thick and creamy.
  • Apples: A mix of Granny Smith and Honeycrisp gives a balance of tart and sweet. Dice into small, even pieces for better texture in every bite.
  • Grapes: Red seedless grapes are my preference here. They’re naturally sweet, easy to eat, and give that classic juicy bite.
  • Celery: Finely dice for crisp texture without large chunks. Fresh, firm stalks give the best crunch.
  • Pecans: Toast and chop them before adding. This deepens the flavor and keeps the nuts from tasting flat. I’ve also made this with honey-glazed roasted pecans, and the sweetness adds a really fun layer.
  • Mayonnaise and Greek Yogurt: The combination keeps the dressing creamy but lighter than using mayonnaise alone. Choose a thick Greek yogurt for the best texture.

Smart Substitutions

Walnuts can be used instead of pecans. If you prefer a tarter finish, a handful of dried cranberries works in place of raisins. For a richer dressing, use all mayonnaise, but if you like it lighter, increase the Greek yogurt slightly. Green onions or sweet Vidalia can stand in for red onions when you want a milder bite.

How To Make Waldorf Chicken Salad

This comes together in one large bowl and one small bowl. It is simple, steady mixing, nothing fussy.

1

A white cutting board with black handles holds a halved red onion, diced red onion, celery sticks, and chopped celery on a light surface.
 Finely dice the onion and celery for a crisp texture without large chunks.

2

A white cutting board with black handles holds chopped pecans at the top and halved red grapes at the bottom, both on a light gray countertop.
Chop the toasted pecans into small pieces and quarter the grapes so they blend evenly into the salad and do not overwhelm a forkful.

3

A white and black vegetable chopper with a sliced apple piece placed on its grid, sitting on a cutting board scattered with small, diced apple pieces.
Dice the apple into small, even cubes, about the size of the celery. I like to use my favorite food chopper for this because it keeps the pieces uniform and makes the prep go quickly.

Waldorf Chicken Salad Essentials

4

A white bowl filled with neatly arranged ingredients: chopped apples, halved grapes, diced celery, shredded chicken, diced red onion, and raisins, all on a white background.
Add the shredded chicken, celery, grapes, red onion, candied pecans, and parsley to a large bowl.

5

A bowl of chopped chicken salad with grapes, celery, apple, and nuts sits above another bowl containing a creamy dressing being whisked with a blue whisk on a light surface.
In a small bowl, add the mayonnaise, Greek yogurt, lemon juice, kosher salt, and black pepper. Whisk until smooth and fully combined.

6

A white mixing bowl filled with creamy chicken salad containing chunks of chicken, celery, apple, dried cranberries, and slivered almonds. A spatula is resting in the bowl.
Pour the dressing over the chicken mixture, then toss gently until everything is evenly coated. Serve right away or chill until ready to enjoy.

Tip: After chilling overnight, give it a gentle stir and adjust with a small spoonful of mayonnaise if it looks slightly thick.

Variations and Recipe Tips

Chunk the chicken instead of shredding if you prefer a heartier, deli-style texture.

Chill for several hours before serving for a more blended and infused flavor.

Right before serving, I sometimes add an extra squeeze of lemon for a brighter finish after chilling.

Store tightly covered in the refrigerator for up to 3 days. Stir before serving.

If making ahead, wait to stir in the nuts until just before serving to keep them crisp.

A white bowl filled with chicken salad, featuring chunks of chicken, grapes, celery, and raisins in a creamy dressing, served on a bed of mixed leafy greens. The bowl is on a yellow checkered cloth.

How You Can Practice Hospitality with Waldorf Chicken Salad

With its classic New York roots, this Waldorf chicken salad feels right for a Great Gatsby–style lunch. You don’t have to recreate a ballroom; just hint at the era with a little jazz, a few gold touches, and maybe ask everyone to dress slightly dressy for fun.

Because you can make it ahead, you’re freed up to slow down, introduce guests to one another, and live out Hebrews 13:2 in simple ways like welcoming people at the door, introducing guests thoughtfully, and being present in conversations.

You could plate it on croissants for a polished feel or set it out buffet-style with lettuce cups and crackers so guests can serve themselves easily. Add a few savory sides, like classic creamy deviled eggs, and finish with a simple light dessert such as lemon bars with buttery cake mix crust. As a finishing touch, pour sparkling lemonade or a champagne-style mocktail into coupe glasses to echo the era while keeping the gathering relaxed and focused on connection.

Stir up this Waldorf chicken salad this weekend and share it with a neighbor, it’s one of those dishes that feels like care in a bowl. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.đŸ’› I love seeing your creations!

A plate of chicken salad with grapes, nuts, and creamy dressing is served on a bed of green lettuce leaves, placed on a white plate over a yellow-checked cloth.
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Gina Dickson

Waldorf Chicken Salad for Make-Ahead Lunches

This Waldorf Chicken Salad is a creamy, hearty mix of tender shredded chicken, crisp apples, juicy grapes, and toasted pecans in a mayonnaise and Greek yogurt dressing. It holds its texture well after chilling, making it practical for meal prep and easy to serve as a sandwich or a main dish for lunch or supper.
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Ingredients
 

  • 5 cups chicken, meat cooked and shredded
  • 1 cup celery, finely diced
  • 1 cup grapes, diced in quarter pieces
  • 1/2 cup red onion, finely diced
  • 1/2 cup pecans, toasted and chopped
  • 1/3 cup raisins
  • 1 cup apple, diced into small pieces – I like to use one granny smith and one honey crisp apple
  • 1/2 cup mayonnaise
  • 1/3 cup Greek yogurt
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions
 

Prepare the Salad Base

  • Add the shredded chicken, celery, grapes, red onion, apple, raisins, and pecans to a large bowl.
    5 cups chicken, 1 cup celery, 1 cup grapes, 1/2 cup red onion, 1/2 cup pecans, 1/3 cup raisins, 1 cup apple

Make the Dressing

  • In a small bowl, add the mayonnaise, Greek yogurt, lemon juice, salt, and black pepper.
    1/2 cup mayonnaise, 1/3 cup Greek yogurt, 2 tablespoon fresh lemon juice, 1 teaspoon salt, 1 teaspoon black pepper
  • Whisk until smooth and fully combined.

Combine and Serve

  • Pour the dressing over the chicken mixture.
  • Toss gently until everything is evenly coated.
  • Serve right away or chill until ready to enjoy.

Gina’s Notes and Tips

  • Storage: Do not leave it at room temperature longer than 2 hours. Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Serving: 1g, Calories: 2097kcal, Carbohydrates: 106g, Protein: 67g, Fat: 162g, Saturated Fat: 28g, Polyunsaturated Fat: 70g, Monounsaturated Fat: 56g, Trans Fat: 0.5g, Cholesterol: 254mg, Sodium: 3353mg, Potassium: 2090mg, Fiber: 16g, Sugar: 47g, Vitamin A: 1118IU, Vitamin C: 39mg, Calcium: 254mg, Iron: 7mg
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