Waldorf salad

Worthy of the Waldorf Astoria Hotel itself!

  • 25 mins preparation (plus cooling)
  • Serves 2
  • Print
This classic Waldorf salad known for its crunchy walnuts, grapes and fresh apple is given a boost of flavour and texture with poached chicken.
Looking for more chicken salad recipes?


  • 1 chicken breast fillet (200g)
  • 1 medium red apple (150g)
  • ½ small red onion (50g)
  • 1 tablespoon lemon juice
  • 1 stalk celery (150g), sliced thinly
  • 1 witlof (100g), leaves separated
  • ½ cup (50g) walnuts, roasted
  • ¼ cup fresh flat-leaf parsley leaves
  • 150 grams red grapes, sliced thinly
  • red grapes, extra, to serve
Dijon mayo dressing
  • ¼ cup (75g) whole-egg mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon mustard


  • 1
    Place chicken in a small saucepan with enough water to cover; bring to the boil. Reduce heat to low-medium; cook for 
7 minutes or until just cooked through. Cool in poaching liquid. When cool enough to handle, shred thickly.
  • 2
    Meanwhile, make dijon mayo dressing.
  • 3
    Using a mandoline or V-slicer, thinly slice apple and onion.
  • 4
    Place apple and juice in a medium bowl; toss to coat. Add shredded chicken, celery, witlof, walnuts, onion, parsley, grapes and the dressing; toss gently to combine. Season to taste.
  • 5
    Serve salad on a large platter with remaining dressing and extra grapes.
Dijon mayo dressing
  • 6
    Place ingredients in a screw-top jar; season to taste. Shake well.

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