Chicken Waldorf Salad


Waldorf Salad How to Make a Waldorf Fruit Salad Recipe


Video taken from the channel: Food Wishes


Tasty Waldorf Chicken Salad

Video taken from the channel: The Good Kitchen


[Judy Ann’s Kitchen 8] Ep 5: Chicken Waldorf Salad and Roasted Potato & Egg Salad

Video taken from the channel: Judy Ann’s Kitchen


Chicken Waldorf Salad | Everyday Gourmet S8 E16

Video taken from the channel: everydaygourmettv


Waldorf Salad Recipe • New York’s Famous Salad! Episode #107

Video taken from the channel:


Chicken Waldorf Salad Recipe

Video taken from the channel: Skinnytaste


CHICKEN WALDORF SALAD recipe | Divine deliciousness!

Video taken from the channel: Weekend at the Cottage

Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a. Place chicken, celery, apple, grapes, pecans, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed.

Serve immediately. Store any leftovers in the refrigerator. I first heard of Chicken Waldorf Salad as a teen. Ingredients 1/3 cup low-fat mayonnaise 1/3 cup nonfat or low-fat plain yogurt 2 teaspoons lemon juice 1/4 teaspoon salt 3 cups chopped cooked chicken breast. Directions Whisk the mayonnaise, sour cream, buttermilk, vinegar, dill and scallions in a large bowl.

Fold in the chicken, celery, apple, grapes, walnuts and raisins; season with salt and pepper. DIRECTIONS In a bowl, combine the mayonnaise, lemon juice, salt and pepper. Add the chicken, apples, grapes and celery. Toss to coat. Cover and chill.

Chicken Waldorf Salad is a classic salad made with apples, grapes, pecans and celery in a light, creamy dressing. Ingredients ⅓ cup low-fat mayonnaise ⅓ cup nonfat or low-fat plain yogurt 2 teaspoons lemon juice ¼ teaspoon salt 3 cups chopped cooked chicken breast (see Tips) 1 medium red apple, diced 1 cup halved red or green grapes 1 cup sliced celery. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely.

Waldorf Salad is a classic. It was first served in NYC in the late 1800’s. It usually doesn’t have chicken but I am obsessed with chicken salad so I decided to turn it into a filling meal by simply throwing some in. You can use leftover rotisserie chicken or cook your own. DIRECTIONS Mix together chicken, apples, celery and walnuts in a bowl.

Whisk together, dressing ingredients.

List of related literature:

Here’s how to make your own, plus a basic dressing that goes with almost any salad very well.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Fill 2 large outer romaine leaves with chicken mixture and top each with 2 tablespoons cooked, chilled wild rice, minced red onion, and chopped grape tomatoes.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Pour the dressing over the salad, add the parsley, and stir with a large spoon to combine.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Spoon 1 to 2 tablespoons of the chicken innards on top of each salad, along with 1 to 2 tablespoons of the juices in the skillet.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Fill the pitta with the chicken and roasted pepper strips, then add the romaine salad.)

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

1 large tomato, sliced 1 large cucumber, sliced 1 avocado, sliced 4 While the chicken is cooking, mix together the remaining 1⁄4 cup of the apple cider vinegar, 1⁄4 cup of the balsamic vinegar, and 1 tablespoon of garlic along with the olive oil to create your salad dressing.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

Hannah Glasse described a salmagundi in 1747 consisting of romaine lettuce, covered with sliced roast chicken, diced lemon, parsley, cooked egg yolks, anchovies and vinaigrette, garnished with grapes or beans and nasturtium leaves.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

For our salad ingredients we chose fresh vegetables, including romaine lettuce, tomatoes, red onion, and cucumbers, as well as other ingredients, including fresh mint and parsley, roasted peppers, and a generous sprinkling of feta cheese and olives.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

We poured the dressing over fresh vegetables, including romaine lettuce, tomatoes, onions, and cucumbers, as well as fresh mint and parsley, roasted peppers, and a generous sprinkling of feta and olives.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

This is an excellent dressing for mixed greens and is especially good on a grilled chicken salad.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

View all posts


Your email address will not be published. Required fields are marked *

  • Try deep purple grapes, sliced in half, a few minny marshmallows and try a little powdered sugar, red apples with peel and walnuts and celery! I have put a little cinnamon in mine for a diversion, you need a few more grapes.

  • Thanks for sharing this sassy version of Wardorf Salad!!!  I had never thought of using Paprika in a salad…but I can live dangerously and try it!!!  Best wishes in getting a segment on the Food Network Diva…you have all the excitement to get Humanity interested in makinG this tasty salad!!!  Plz ignore any trolls to your channel as a lot of people are very miserable and will go out of their way to bring others down and since you are on the Internet you are an easy target for their unhappiness!!!  Merci Beaucoup dear soul!!!

  • I make this when I have leftover chicken breasts. I mix some curry powder into the salad dressing and coat the chicken with it, then toss the entire salad and serve! Makes an entire meal wonderful, in the hot summer when no one feels like cooking!

  • Let me know if you have tried these dishes. Please tag #SaladsGalore ��

    If you have any comments or suggestions, let us know and we will try to answer them ��

  • Juday, I’ve been an avid follower of your you tube channel, I really learned a lot from you. Can you please show how to make Macaroni salad, pinoy style, lola ko po kasi npakasarap gumawa ng chicken macaroni salad, pero sadly di q natutunan gawin and wala na sya:-( please, please, please po! Thanks in advance!

  • Natututo na talaga akong mahalin ang pagluluto dahil sa Judy Anne’s Kitchen, tapos ang saya-saya pang panoorin ang mga episodes nila kasi ang “havey” ng mga jokes ni Judy Anne �� More pa po! ��

  • Ms. Juday just a suggestion, diced apples tend to turn brown, you can squeeze some lemon to avoid it. Just noticed you did not add lemon. I always watch your show love your recipes!

  • Had this at a wedding once. I’m not a salad guy but it was delicious. A very small portion and had to ask for another basket of yeast rolls

  • Just because this is gross doesn’t mean you’re not awesome. However if you follow this up with Ambrosia salad your awesomeness will become suspect.

  • Yung two days na kaming di nagiimikan ng asawa ko (for the first time in 7 years, dahil lang sa hormonal ako kasi buntis, trip ko lang di imikan)… tapos yung MAYONNAISE ni Ms Juday natawa ako natawa rin siya, BATI NA KAMI ������

  • Im enjoying every episode of your cooking show.minsan lang talaga sobrang bilis mo at parang ang daming ganap nalilito ako.hahahha! Looking forward to more recipes especially this christmas season.merry christmas po!

  • My mom set diced one red Apple with skins on celery diced
    Mayo whipping cream walnut pieces white mini narshmelliw into green jello or red.SET IN FRIDGE.Plate and garnish with red sugared grapes on bed of lettuce.3cheers from Canada

  • Mrs. Juday, pamaskohan nyo naman po subscribers nyo gamit sa kitchen or grocery sa santi’s hehehe! Thanks for sharing a new recipe! ��������

  • Hi, just to advise in regards to your Waldorf salad don’t feed your kids if you add poppy seeds. According to doctors findings poppy seeds shows positive in drug testing even though you don’t use drugs. Check out I might be mistaken.

  • mas okay po ba talaga ang manual pepper grinder na ganyan compared sa automatic na pinipindot lang? para po kasing ako ang nahihirapan para sa inyo… #fan nyo po ako ever since noong elementary pa ako. i am 29 now:)

  • Madam bakit po sa cooking show, ipapakita na isang buong cream o kaya maraming chopped na garlic konti lang naman yung gagamitin? Bat po ganon? Nagagamit pa rin ba yung sobra? Hahahaha charing lang ��

  • Mukhang masarap ang salad na to ate juday. #SaladGalore. Tatry ko po to gawin sa next vLog ko. Nagustuhan ko din ang sound like fart. Hahhaa ��

  • Hi po ms. Judy Ann maari po bng magrequest ng recipe ng letchon belly for Christmas heheheplease waiting for this episode salamat po at God bless…love love

  • i can only imagine lucho, sobrang nakakatawa sya (btw, i have a daughter na kasing energetic niya) hindi pa din ako nakakaget over sa ninakaw na bell pepper. aliw na aliw hahaha!

  • Hi Ms. Judy Ann, is there a substitute for Mayonnaise as a dressing for those health conscious or for people who doesn’t like Mayo at all? Thank you

  • JAK is clearly aimed at affluent mothers/cooks na afford ang mga ingredients or may time pumunta ng mga high-end supermarkets. sana meron namang recipe na pwedeng bilhin ang mga ingredients sa public market lang

  • I make mine with regular celery( the only thing I ever use celery for..) or I leave it out and add pineapple chunks instead.
    In my country we also use stiffly whipped cream added to the mayo, 50/50. Not sour creme
    It’s also common to use red grapes here to give the dish a Christmassy look as it’s normally served along with the New Years turkey.

  • I’ve been making Waldorf salad since the 1970’s. I don’t make my own dressing but use Miracle Whip, it adds sweetness. I also use red seedless grapes, raisins & pecans plus the sweet apples & tangy apples. And then last but not least I add mini marshmallows to the salad. It has the perfect balance of sweet & tart.

  • A traditional Waldorf Salad does not contain sweet fruit as a primary flavor profile. That is absolutely disgusting. The overall flavor is intended to be bold/zesty, with the slightest hint of freshness of apple.

    Those that twist this into a “fruit salad”, are the same people that like to eat regular salads with tangerine, strawberry and grapes.

    Go buy a bar of chocolate, to satisfy your sweet tooth….weirdos.

  • This is NOT the original Waldorf Salad…the ORIGINAL had only apples, grapes & celery and was dressed with mayonnaise with a touch of sugar mixed in. Walnuts were added by the the mid 1920’s. The salad you present here is definitely not the same nor was the Waldorf’s the last time I tasted it. Surprisingly the plain real mayo with sugar added does give the best flavor. I MUCH prefer the original with the walnuts than any other of the many, many versions I have tasted over the past 65 years.

  • There was a time in the 60s and 70s where this type of salad was available almost everywhere. It’s great but today is rarely avaiable. Mind you it’s not a low calorie salad. Still an excellent treat. Thank you for the recipe.

  • Sometimes I make something using Chef John’s recipe and it comes out so good, I call myself Chef John while complimenting
    myself too.

  • Here’s also a recipe.
    Eat a bunch of fruit and granola.
    Drink a few ounces of hydrogen peroxide.
    Wait 5 minutes. Grab a bowl.
    Yep…. “fill that bowl back up”

  • I remember first tasting this salad as a young boy and loving it! But although I have often thought of making it myself, I never have. One thing tho’ I never knew it included celery root.!!! Is that really required? I have never eaten celery root, and I’m 67 years old. LOL!! I mean what is that?

  • Eating parsley can reduce the risk of cancers such as breast, digestive tract, skin and prostate. Parsley contains high levels of a flavonoid called apigenin. Not only does apigenin possesses remarkable anti-cancer properties, it’s also a powerful anti-inflammatory and antioxidant.

  • This is the most disgusting thing I’ve ever seen on your channel. I’m appalled and I gagged once. What the fuck? Who the hell would eat this? I love you so much, but this made me lose faith in humanity.

  • Hi Judaaay.. I love this, medyo maharlika lng yung mga gamit na mga ganap sa salad.������
    Well I guess ganun tlaga kung gusto natin ng masarap, minsan pricey din tlaga. I will try it and post it ony channel. Tag ko po kayo…thank you for sharing this. ����������������

  • I use Gala Apples, Walnuts, Raisins, Pineapple Chunks, and Mayo and set over night. The flavors all mingle together. One thing on this recipe the pineapple with the mayo makes it not mayo tasting whatsoever. Thanks for sharing yours.

  • Love Waldorf salad, think I’ll stick with regular celery though.
    The links for all the other comments��✌

  • Back in the 70’s, my mom used to make this and she added diced chunks of roasted turkey. It was one of my favorite dinners. Thank you for reminding me of it!

  • I wouldn’t have added the secondary spoonfuls of mayo, but to each their own. A light coating of mayo is what actually makes this salad unique. My opinion is that like with Southern style Potato Salad & mustard, with Waldorf Salad & Mayo Less is More. Regardless, I defer to Chef John’s years of expertise…

  • My mom made this salad often all through the year.
    I’ve made it many times myself but with some canned fruit ie: mandarin orange slices, pineapple, peaches etc. which you can use fresh too.
    We always added a little pineapple juice too instead of lemon.

  • I saw that you had some thumbs down icon! And…we foodies have got to stand together against these ungrateful people! So again plz ignore any trolls! Have a great week!������

  • I make mine in smaller bits. I don’t use celery root but sticks. I use apple and finely chopped walnuts not cooked at all. Then I add mayo. Mine is easy and wonderful. It’s an old fashioned salad. Few make it anymore.


  • Celery root reminds me of jicama but I believe celery root has a much stronger flavor. Your salad looks sooo tasty! Thanks for sharing

  • The most basic in cooking that I have seen in her videos? Para madali at enjoyable ang pagluluto? Mise en place. Always, always, put all things/ingredients in place. ❤❤❤

  • Chef John, I’m allergic to several different types of nuts, but not hazelnuts or peanuts.  Would it be okay to substitute hazelnuts for walnuts and would I toast them as well?

  • Chef John until I was an adult I made this with diced cooked chicken and thought that was Waldorf Salad then, to my horror/chagrin I learned the original did not contain diced cooked chicken.
    My grandmother made it with chicken and called it Waldorf Salad and so that’s what it was.
    I still like it with chicken.

  • Hi, Chef John. My Southern Mom made Waldorf Salad pretty much the same as yours, but using ONLY black walnuts (never English Walnuts), real green celery and NO tarragon. Loads better with the black walnuts, but yours looks very good. Yum.:o) Donna B.