Name: Waldorf Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3 cups of shredded cooked chicken breast; 1/3 cup diced red onion; 1/3 cup diced celery; 1/2 cup halved red grapes; 1/3 cup chopped walnuts; 1/4 cup chopped fresh basil; 1/4 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup mayonnaise; 2 tablespoons lemon juice; 1 tablespoon dijon mustard

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Why This Waldorf Chicken Salad Is the Perfect Lunch

The classic Waldorf salad is a staple side for potlucks and parties, but adding chicken makes it the perfect lunch recipe. Here’s why:

Ideal for meal prep. You can mix this salad up in advance and keep it in the fridge for several days, so it’s great for meal prepping. I think it tastes even better after the flavors have time to mingle in the refrigerator!
Quick and easy. The ingredients are simple and so is the process of making this salad, so even if you don’t have time to prep it in advance, it comes together quickly.
Healthy and satisfying. All the fresh ingredients in this salad bring lots of nutrients, and chicken adds protein too.

Overhead view of ingredients for Waldorf chicken salad

What You’ll Need

As with most salad recipes, there’s a lot of room for customization here if there are any ingredients you’re not a fan of. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Shredded cooked chicken breast – Use freshly cooked, leftover Air Fryer Chicken Breast, or rotisserie chicken—whatever is most convenient.
Red onion – Onion adds a crisp bite and some pungent flavor to balance the sweetness.
Celery – Another ingredient that adds a nice crunch; make sure to chop it into small, even pieces.
Red grapes – Slice these in half.
Walnuts – You can lightly toast these to enhance their flavor.
Fresh basil – I love the addition of basil in this salad, which adds a nice freshness.
Seasonings – Smoked paprika, garlic powder, salt, and pepper.
Mayonnaise – I go with mayo—the classic!—but you could use Greek yogurt if you prefer.
Lemon juice – Adds brightness and cuts through the richness of the mayo.
Dijon mustard – Provides a little kick to balance the flavors.

How to Make Waldorf Chicken Salad

You’ll find the complete instructions for making Waldorf chicken salad in the printable recipe card below.

Pouring dressing into Waldorf chicken salad — Pour the dressing into the salad.

Overhead view of Waldorf chicken salad in bowl — Pour the dressing into the salad.

Combine the salad ingredients. Add the chicken, onion, celery, grapes, walnuts, basil, and seasonings to a large bowl.
Mix the dressing. Whisk together the mayonnaise, lemon juice, and mustard.
Toss to coat. Pour the dressing into the salad and toss to coat.

Overhead view of Waldorf chicken salad with lettuce leaves

Tips and Variations

Here are some pointers for perfect Waldorf chicken salad!

Try other ingredients. Apples, raisins, and even citrus zest are common ingredients in Waldorf salad too. Feel free to experiment!
Let it chill if you have time. While this salad is delicious enjoyed right away, I think it’s even better if it chills for about 30 minutes, which allows the flavors a little more time to meld.
Try chunks of chicken. As an alternative to shredding the chicken, you can cut cooked chicken breast into cubes. Try it with Grilled Chicken Breast!
Swap in turkey. Leftover turkey would also work well in this salad, as it does in this Easy Leftover Turkey Salad Recipe.

Plate of Waldorf chicken salad with lettuce

Serving Suggestions

The thing I love about making this salad for meal prep lunches is that you can serve it a different way every single day, so it never gets boring!

Over greens. Serve a scoop of Waldorf chicken salad on a bed of mixed greens.
On toast or in a sandwich. Spread the salad over toasted bread or a croissant to make a sandwich.
With crackers. Pair the salad with your favorite crackers.
In a wrap. Use a tortilla or lettuce leaves to create chicken salad wraps.

How to Store Leftovers

Store Waldorf chicken salad in an airtight container in the refrigerator for 3-4 days. Because this recipe is made with mayo, it should not be frozen; the mayo dressing will separate.