Waldorf Chicken Salad is a cross between a classic Apple Waldorf and a Modern Day Rotisserie Chicken Salad. Firm crisp apples mixed with celery, mayo, yogurt, broken nuts and a few other delicious ingredients.

Rotisserie chicken, crisp apples, and crunchy celery get folded into a creamy dressing made with creamy mayo, vanilla yogurt, and bright lemon juice to keep the apples from turning brown.

This is an easy recipe you can toss together in a large bowl with leftover rotisserie chicken or freshly shredded chicken. It lands somewhere between a hearty salad and a light sandwich filling.

Then and Now

My first and most vivid introduction to Waldorf Salad was as a kid and going to a restaurant called "Ruby Tuesday." I haven't been to one of those in years. Do you remember that one? They had the BEST salad bar and traditional Waldorf Salad was there for the taking.

Over time, cooks added walnuts for crunch, then grapes, and finally chicken to make it a full type of salad that eats like a meal. Today’s Waldorf Chicken Salad often lightens the salad dressing with yogurt or adds a dab of dijon mustard. For this recipe I chose part mayo and part yogurt for a smooth texture with a little tang. It's really not a Waldorf without the Mayo.

A Little Waldorf Salad History

The original Waldorf Salad started as a simple mix of apples, celery, and mayonnaise. The first apple salad called, "Waldorf Salad" appeared in 1893 at the Waldorf Hotel in New York City.

It was created by Oscar Tschirky, the maître d’hôtel (often called “Oscar of the Waldorf”). I have a few of the cookbooks with his name.

The recipe is written in block. Here's what it says:

"Peel two raw apples and cut them into small pieces, say about half an inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonnaise."

So as you can see, for it to be considered a true "Waldorf" the three essential ingredients are Apples, Celery and Mayonnaise. If If you'd like to see that exact recipe come to life, I made it! Click here >> The Original Waldorf Salad.

Ingredients for Chicken Waldorf Salad

Chicken - I stay with white breast meat for cold salads. Rotisserie Chicken is so tender and easy to pull out the white meat. I can't think of a better use of rotisserie chicken. Okay, maybe my 4 ingredient recipe using Rotisserie Chicken for Bisquick Chicken & Dumplings!
Apples - For apples, I like firm red apples like Honeycrisp or Ambrosia. There are so many good apples to choose from, just make sure they are fresh and firm.

Preparation Overview

1. Toss apples, lemon juice and yogurt together.

2. Add apple mixture to prepared remaining ingredients.

Mixing the ingredients in a large vintage bowl.

3. Stir together and serve.

Rotisserie Chicken Salad Mixed together in a bowl.

Special Tips and Variations

Mix in two bowls: Toss the diced apples with lemon juice and yogurt in a separate bowl so every piece is coated and stays bright. Add that to the chicken mixture in a large bowl with the rest of the ingredients for even coverage.
Yogurt: I used Greek yogurt here but I really prefer regular vanilla yogurt in my waldorf salad recipes for a mellow sweetness in the mayonnaise dressing. If you want meatless, try my Apple & Carrot Waldorf Salad Recipe or Classic Waldorf Salad Recipe.
Nut upgrade: Lightly toast the nuts. Pecans work really well too, but I've always associated walnuts with my Waldorf Salad.
Serving ideas: Pile onto a croissant, tuck into lettuce cups, spoon over a bed of greens, or serve with crackers.
Storage: Keep leftovers in an airtight container and enjoy the same day. Once this salad is composed, it's really best the same day.

Questions You Might Have

Can I make this ahead?
Yes, prep the components and keep them chilled. Apples with lemon and yogurt in one container, chicken and celery in another. Combine right before serving so the texture stays crisp.

What if I do not have rotisserie chicken?
Poach or roast boneless skinless chicken breasts (or tenderloins), then cool and chop.

Which apples are best?
Honeycrisp or Ambrosia give great flavor and crunch. Granny Smith adds tartness. Use what you like and keep the cubes small. The original Waldorf salad recipe calls for peeling the apples first. I really like it both ways. It's prettier with the skin on but I think it's easier to eat when the apples are peeled.

This recipe keeps the spirit of the classic salad but fits a modern kitchen. It is versatile, quick, and friendly to whatever you have on hand. Whether you spoon it into lettuce cups or spread it on toast, this waldorf chicken salad recipe brings crisp apples, crunchy celery, and tender chicken together in a way that feels bright and satisfying.

Lanie's 🔅Recipe Reflections

I used Greek Style Vanilla Yogurt in this post but prefer regular Vanilla Yogurt, it's more subtle.
Adjust mayonnaise to taste, especially if you want it less creamy.
Waldorf Chicken Salad can go on a sandwich, a crisp croissant would be a perfect choice.

Apple & Carrot Waldorf Salad (shredded carrots, yogurt base)
Candied Orange Walnut Waldorf Salad (whipped cream cheese, fresh orange segments, and candied walnuts served in orange cups)
Original Waldorf Salad from the 1800s Hotel (The OG of Waldorf Salad, homemade mayo with a super addictive tang from the lemon juice and flavor from the olive oil)
Classic Apple Waldorf Salad (a basic 1970s version)