Chicken Salad is one of my favorite lunches because I’ve never been much of a lunch meat fan. Growing up, we always had little containers of Chicken Salad in our refrigerator, but as an adult I learned how to make my own with far less mayonnaise and way more diced chicken so that it wasn’t a soupy bread filler.
This recipe for Waldorf Chicken Salad includes diced apples, but if you’re not a fan of apples try my traditional Chicken Salad recipe.
I love this Waldorf Chicken Salad served on croissants, but I know that they’re loaded with buttery goodness and that I shouldn’t live off of them. For that reason I started using this recipe as a salad topping. One scoop of my chicken salad helps to act as a dressing for the salad so I usually don’t add a separate dressing, but it’s delicious with Poppy Seed dressing.
This Waldorf Chicken Salad recipe is easily made larger to feed a crowd. I make a bowl of this delicious Waldorf Chicken Salad as a snack and for a fast meal plan lunch option during the work week. Another great way to enjoy it, is to serve a small spoonful of it on top of crackers for an amazing appetizer.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest.
Chop the chicken breasts up finely. Dice the apple into bite sized pieces about 1/4 inch in size. Chop the celery, pecans, and cranberries up into small pieces even in size. Add all of the diced items to a bowl. Sprinkle the seasoning over the top, stir well, and then squeeze the lemon juice over.
Add the Greek yogurt and mayonnaise to the bowl of ingredients and stir well. Taste and adjust the seasonings to your preference. I start out with the smaller amount of each seasoning and add more if needed.
Refrigerate and serve over salads, croissants, crackers, or as a sandwich filling.