Waldorf Chicken Salad with Dijon Vinaigrette

A refreshed rendition of the beloved fruit and nut salad famously known as the Waldorf Astoria salad. This version omits the heavy mayonnaise dressing and instead features a zesty Dijon vinaigrette, creating a lighter and more vibrant dish. The outcome is simply delectable!

Servings: 6 servings
Author: Joshua Snyder
Waldorf Chicken Salad with Dijon Vinaigrette

Waldorf Chicken Salad with Dijon Vinaigrette

A refreshed rendition of the beloved fruit and nut salad famously known as the Waldorf Astoria salad. This version omits the heavy mayonnaise dressing and instead features a zesty Dijon vinaigrette, creating a lighter and more vibrant dish. The outcome is simply delectable!
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Chicken
  • 1-pound boneless chicken breast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup water
Salad
  • 6-7 cups mixed salad greens
  • 1 apple diced (red or green)
  • 2/3 cup seedless red grapes, quartered
  • 2/3 cup diced celery (around 4 celery ribs)
  • 1/2 cup candied walnuts
  • 1/4 cup crumbled feta, Gorgonzola cheese or blue cheese
Vinaigrette
  • 2/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Instructions

Notes

I prefer feta cheese in my salad, but Gorgonzola and blue cheese are great too!


You can buy premade chicken or use rotisserie for this recipe if desired.  You will need around 3 cups chopped chicken chilled.


If you are unable to find candied walnuts, you can use regular walnut halves or glaze them yourself.  

Nutrition Facts

Calories

418.93

Fat (grams)

30.93 g

Sat. Fat (grams)

4.66 g

Carbs (grams)

16.65 g

Fiber (grams)

1.83 g

Net carbs

14.84 g

Sugar (grams)

11.63 g

Protein (grams)

18.93 g

Sodium (milligrams)

819.22 mg

Cholesterol (grams)

51.91 mg
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Directions

1. Season the chicken breasts with salt and pepper.

2. Heat a skillet over medium-high heat.  Spray with cooking spray or drizzle a little olive oil.

3. Place chicken in skillet and cook for 3 minutes.

4. Flip the chicken and cook for another 3 minutes. 

5. Reduce heat to medium and add 1 cup of water.

6. Cover and cook for 8-10 minutes until water is mostly evaporated and the chicken reaches and internal temperature of at least 165 degrees. 

7. Remove chicken from skillet and let cool on a plate for 5 minutes before cutting into pieces.  Makes around 3 cups.

8. Make the dressing.  In a medium bowl add the oil, vinegar, mustard, garlic, sugar, salt and pepper.

9. Whisk together until combined. Set aside.

10. Make the salad.  In a large salad bowl, add the mixed salad greens. 

11. Add the apple, grapes, celery, walnuts, and cheese. 

12. Toss the salad with salad tongs.

 

13. Pour the dressing on the salad and toss again.