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This chilled salad comes together in just minutes and delivers the crisp bite of apples and celery with the satisfying heartiness of chicken. The creamy dressing brightens each bite while toasted pecans bring richness and depth. Whether spooned over fresh greens or tucked into sandwiches, it’s a timeless favorite with a Southern touch.
I first tossed this together after a busy weekday when I had some extra rotisserie chicken and a few apples left in the fridge. It’s now my favorite lunch prep.
Ingredients
- Mayonnaise: adds tangy creaminess and binds the mixture
- Sour cream: adds a lighter, fresher touch to the dressing
- Fresh lemon juice: balances sweetness with bright acidity
- Kosher salt: enhances the flavors throughout the salad
- Black pepper: adds a gentle kick and savory depth
- Chopped cooked chicken: makes it hearty and protein rich
- Seedless grapes: provide sweet juicy bursts in every bite
- Honeycrisp apple: adds tartness and stays firm without browning too quickly
- Toasted pecans: bring nutty crunch and a hint of umami
- Thinly sliced celery: offers that essential fresh crunch
- Fresh parsley: adds color and brightness throughout
Step-by-Step Instructions
- Make the Dressing:
- In a large mixing bowl combine mayonnaise sour cream lemon juice salt and pepper. Whisk until smooth and well blended to ensure a creamy base.
- Prepare the Add-Ins:
- Chop the cooked chicken into bite sized pieces. Halve the grapes dice the apple and toast then chop the pecans. Thinly slice the celery and chop the parsley.
- Combine Everything:
- Add all the prepared ingredients into the bowl with the dressing. Stir gently using a large spoon or spatula until everything is evenly coated.
- Chill the Salad:
- Cover the bowl with plastic wrap and place it in the refrigerator. Let it chill for at least 30 minutes so the flavors meld and the salad firms up.
- Serve and Garnish:
- Remove from the fridge. Sprinkle extra chopped celery leaves and parsley on top for color and flavor. Serve cold on greens or in sandwiches.
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You Must Know
I love the contrast between the crisp apple and the soft chicken. My kids call it the crunchy chicken bowl and always ask for seconds.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. Do not freeze as the texture will change. Keep greens and salad separate until serving to avoid wilting.
Ingredient Substitutions
Greek yogurt can replace sour cream for a tangier and lighter version. Use walnuts or almonds instead of pecans if preferred. If you are out of fresh grapes dried cranberries add a sweet tart twist.
Serving Suggestions
Serve over spring mix or bibb lettuce for a light lunch. Scoop it into croissants or pita pockets for a satisfying sandwich. Top with extra nuts for a crunchy finish.
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Cultural Context
The original Waldorf Salad was created at the Waldorf Hotel in New York in the early 1900s. This version adds Southern flair with toasted pecans and hearty chicken turning a side dish into a full meal.
Frequently Asked Questions About Recipes
- → Can I use rotisserie chicken in this dish?
Yes, rotisserie chicken is a convenient option and works perfectly in this dish. Chop it into bite-sized pieces before mixing.
- → What apples work best for this version?
Honeycrisp apples are ideal due to their balance of sweetness and tartness, plus they hold their crisp texture well.
- → How long can this be stored in the fridge?
You can store this salad in an airtight container in the refrigerator for up to four days.
- → Can I make the dressing ahead of time?
Absolutely. The dressing can be made and stored separately in the fridge for up to three days before combining with the other ingredients.
- → What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream and adds a similar tang with additional protein.
- → Are there other fruit options besides grapes?
Yes, dried cranberries, cherries, or raisins make excellent alternatives and provide a different layer of flavor.