Don’t be fooled.
Yes, I know you see the s-word in the title, but trust me – this is legitimately filling. Packed with chicken, Granny Smith apples, celery, grapes, and walnuts, this Chicken Waldorf Salad is loaded with protein and nutrients.
I threw this salad together on Sunday morning for a Whole30 potluck at Barry’s Bootcamp. If you’ve read my other recipes, you know that I eat just about anything, so I didn’t participate in the Whole30 challenge. Instead, I consider myself a Whole30 enabler! Over the last few months, I’ve posted some recipes here and there that I love to eat…and happen to be Whole30 friendly.
The key to this recipe is to make your own mayo using egg and olive oil, along with dry mustard, lemon juice and salt. It gives the salad a creaminess that’s all-natural and binds the salad together. I used this homemade mayo recipe from the Whole30 website since I was being extra careful not to break any rules for my #fitfam who worked so hard to stick to their eating plan! Could you use store-bought mayo? Sure. But it usually contains sugar and a bunch of hard to mention ingredients (read: chemicals), so try making your own!
It’s hard to get bored with this salad. Each bite is filled with awesome texture and flavors leaving you wanting another. The walnuts and apples give the salad an intense crunch. The tartness of the apple is balanced by the sweetness of the grapes. And the tangy mayo dressing brightens up the simple sauteed chicken.
Serve this Chicken Waldorf Salad on its own as a side, or scoop some on a bed of greens. Did someone say chicken salad sandwich? Yeah, this would be a serious upgrade if you ask me!
No matter if you’re eating clean or not, try this recipe out. Serve this salad chilled – it’ll keep you cool and full during the warm summer months. Enjoy!
- ¼ cup mayo (homemade recommended)
- 1 medium shallot, finely chopped
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 Granny Smith apples
- 2 cups red seedless grapes
- 4 celery stalks
- 1 tbsp lemon juice
- ⅓ cup walnut halves
- Kosher salt
- Freshly ground black pepper
- Prepare homemade mayo per instructions in link. Transfer mayo to a small bowl and add shallot. Cover and refrigerate.
- Lay chicken breasts between two sheets of plastic wrap. Using a meat pounder or a heavy can, pound chicken until it's roughly ¾ inch thick.
- Season both sides of chicken liberally with a salt and pepper.
- In a large nonstick skillet, add olive oil over medium-high heat. Place chicken breasts on the pan and let cook 5 minutes on each side.
- Once done, let chicken cool for 10 minutes before assembling salad.
- While chicken is cooking and cooling, prepare celery, grapes, and apples.
- Slice celery into ¼ inch pieces and add to a large bowl.
- Cut grapes in half, lengthwise and add to bowl.
- Leaving skin on, cube apples into ¾ inch pieces, and add to bowl. Drizzle with lemon juice and toss to coat.
- Cut chicken breasts into rough ¾ inch cubes and place in bowl along with walnut halves.
- Pour ¼ cup mayonnaise into the bowl, and gently combine so dressing evenly coats the ingredients.
- Season with salt and pepper to taste.
- Cover and refrigerate. Serve cold on its own or over lettuce.