The first time I tried Waldorf salad was at the Nordstrom Cafe in my early 20s. The combination of crispy apples and celery, crunchy walnuts, and tender bites of chicken in a tangy-creamy dressing was a revelation! Since then, I’ve made many versions at home (like this veg-loaded chicken waldorf salad with kale) but today I’m sharing my go-to traditional Waldorf salad recipe.
Waldorf salad (which, by the way, is named after the Waldorf-Astoria hotel in NYC) is always a hit at parties, because it’s so kid-friendly, and even with the mayo-based dressing, it’s full of fruit, fiber and protein. Plus, it’s best served chilled, so it’s a great recipe to make ahead of time.
Ingredients For Waldorf Salad
See the recipe card below for exact measurements.
- Chicken: You could use poached chicken you’ve made yourself, or use the meat from a rotisserie chicken.
- Apples: Green apples are classic, but it’s OK to use what you have. See below for more info about the best apples for Waldorf salad.
- Celery: Celery gives such a satisfying crunch! It is a key ingredient — don’t skip it.
- Grapes: Red grapes tend to be sweeter, so I usually use them, but green grapes are OK, too.
- Walnuts: Using candied walnuts is my one break with tradition! I love them, but if they’re too sweet for you, just use regular walnuts.
- For the Waldorf dressing: Lemon, olive oil, vinegar, mayonnaise, honey, salt and pepper.
How To Make Classic Waldorf Salad
See the full recipe below for detailed instructions.
- Chop the apples, chicken, grapes, celery, and walnuts.
- Whisk together the dressing.
- Combine!
- Chill. At least 30 minutes, or overnight if you’re prepping it ahead.
- Stir before serving so that the dressing is evenly distributed.
The Best Apples For Waldorf Salad
Believe it or not, I have strong feelings about this! Green apples, usually Granny Smith, are what feel most classic to me and so I seek them out when I make Waldorf salad. However, when apple season is in full gear, I sometimes swap in any apple that is the most juicy and crisp. Crispness is key in Waldorf salad! I have had good luck swapping in Honeycrisp or Fuji apples when Granny Smiths are hard to find or not very crisp.
How To Store Leftovers
One of the very best things about this salad is that it’s great to make ahead! Because Waldorf salad tastes best chilled, the salad benefits from sitting in the fridge for up to 24 hours before serving. The Waldorf salad dressing can be made up to 3 days ahead. Store leftover salad in the fridge for up to 3 days. However, unfortunately, if the salad sat out in hot weather for more than two hours — perhaps at a picnic or BBQ — you should toss or compost the leftovers.
Variations and Substitutions
- Add dried cranberries for more color and tartness.
- Use a different type of nut: Candied pecans, almonds or regular toasted walnuts instead.
- Use plain Greek yogurt instead of mayo for the dressing. The texture will be slightly different but still delicious.
- Add extra herbs! Try adding fresh dill, chives, or tarragon instead of parsley.
- Try a different vinegar: If you don’t have white balsamic vinegar, white wine vinegar or apple cider vinegar are fun substitutes.
More Chicken Salad Ideas
Need More Classic Recipes?
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