Tested till perfect Waldorf Chicken Salad

Waldorf Chicken Salad

Created in New York's Waldorf Astoria Hotel in the 1890s, the original salad was simply apples, celery and mayonnaise. For a sandwich, stuff the chicken salad into pita pockets.

By Joanne Lusted and The Test Kitchen

Source: Canadian Living Magazine: March 2011

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1-1/4 cups 1-1/4cupsBalkan-style plain yogurt
  • 1/2 cup 1/2cupchopped pecans
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 2 tsp 2tspolive oil
  • 1 1appleapples, cored, cut in eighths and thinly sliced crosswise
  • 2 2ribs celery, thinly sliced
  • 1 cup 1cupseedless red grapeseedless red grapes, halved
  • 1/4 cup 1/4cupchopped fresh chivefresh chives
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspliquid honey
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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Drain yogurt in cheesecloth-lined sieve set over bowl for 30 minutes.

Meanwhile, in large nonstick skillet, toast pecans over medium heat until golden, about 2 minutes; transfer to large bowl.

Cut chicken horizontally in half to within 1 inch (2.5 cm) of edge; open like book. In same skillet, heat oil over medium-high heat; cook chicken until no longer pink inside, about 6 minutes. Let cool; shred and add to pecans.

Stir in yogurt, apple, celery, grapes, chives, lemon juice, honey, salt and pepper until combined.

Nutritional Information Pper each of 6 servings: about

cal 240 pro 20g total fat 12g sat. fat 3g
carb 14g fibre 2g chol 56mg sodium 256mg
potassium 414mg

% RDI:

calcium 6 iron 6 vit A 3 vit C 13
folate 6
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