This healthy chicken Waldorf salad uses grilled chicken and a light dressing that blends mayo with Greek yogurt! Great for sandwiches, wraps and salads.
Wow! It’s been a minute since I shared a salad recipe. While I tend to eat salads all year, I have to say my salad cravings definitely subside a bit in the winter months. Now that spring is here and summer feels like it’s right around the corner, I can’t wait to get back on the salad train.
Protein salads, like this chicken Waldorf salad are perfect for meal prep and work great as a filling for wraps, sandwiches or even as a salad topping.
It’s made with a few simple ingredients (many that you likely already have at home!) and comes together in no time at all.
Here’s What You Need:
Most Waldorf chicken salads include grapes, but I decided to omit them to keep the sugar content a bit lower for this salad. If you’re a grape lover, you can totally add grapes in! Maybe start with 1/4 cup chopped grapes and use a bit less apple chunks.
sea salt and black pepper
How to Grill Chicken for This Salad
The key to making sure this salad has a lot of flavor is seasoning and grilling your chicken. You don’t have to use any special seasoning. Salt and pepper do the trick. That said, if you want to amp up the flavor you can use my recipe for grilled apple cider vinegar chicken!
And for the grilling, you can use an outdoor grill or a grill pan for indoor grilling.
For 2 cups of grilled chicken you’ll want to season 2 chicken breasts liberally with salt and pepper. Prepare grill for high-heat cooking or spray a grill pan with cooking spray (I like avocado oil spray) and heat it over medium-high heat. Cook the chicken on the grill rack directly over heat for 6-10 minutes, turning once after 4-5 minutes. Or cook it in the grill pan for about 7-10 minutes, turning once. Chicken is done cooking when it’s white throughout and has an internal temp of 160°F. Remove chicken breasts from heat. Once cool enough to handle, you can chop it up for the salad.
How to Serve Waldorf Salad
My favorite thing about this salad is how many different ways you can serve it!
Eat as is – it’s definitely a complete meal on it’s own.
Over a bed of greens – I am a volume eater so I love starting with a base of greens and topping it with this salad.
Lettuce cups – scoop into a lettuce leaf for a crunchy and fresh wrap. Romaine, butter or iceberg lettuce works great for this.
In a wrap – scoop into a whole grain wrap and add some greens for a little extra crunch and you have a satisfying wrap!
On toast/as a sandwich – I love this as both an open faced sandwich on toasted bread or as more of a traditional chicken salad sandwich.
With crackers or tortilla chips – if you want to serve this salad as a dip with crackers or chips, I recommend dicing the chicken into smaller chunks.