Pioneer Woman Chicken Waldorf Salad

Pioneer Woman chicken Waldorf salad is a creamy, crunchy salad with roasted chicken, apple, grapes and pecans that comes together in 40 minutes. Try this easy chicken salad for a light lunch or a summer potluck, since it's make-ahead friendly and a good way to use leftover chicken.

Cool the chicken completely before you slice it and stir it in, because warm chicken melts the mayo into a greasy dressing. Skip that wait and the whole salad turns runny and loses its fresh crunch.

Roasting the chicken breasts at 425°F with plenty of salt and pepper seasons the meat itself, so the salad never tastes bland. Mixing mayo with sour cream also adds a tangy brightness that plain mayo can't give.

Pioneer Woman Chicken Waldorf Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

415

kcal

Creamy dressing coats tender chicken, crisp apple, sweet grapes and crunchy celery in this cold salad. Stirring in the pecans last keeps them crisp instead of soggy.

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
  

• 1 stalk Celery, Thinly Sliced
  

• 1 whole Apple, Chopped
  

• 3/4 c. Halved Grapes
  

• 3/4 c. (or More) Roughly Chopped, Soaked And Dehydrated Pecans (or Toasted Pecans)
  

• 3/4 c. Mayonnaise
  

• 1/4 c. Sour Cream
  

• Salt And Pepper, to taste
  

• 1/4 Lemon, Juiced
  

Directions

• Preheat the oven: Preheat your oven to 425°F. Then set the chicken breasts on a baking sheet while it heats.
• Season the chicken: Season both sides of the 2 chicken breasts generously with salt and pepper. Be generous here, since the chicken is the main source of seasoning for the whole salad.
• Bake the chicken: Bake the chicken for 23 to 25 minutes, until it reaches an internal temperature of 165°F. Then pull it out and let it cool completely.
• Slice the chicken: Once the chicken is fully cool, slice it into bite-sized pieces. Smaller pieces mean every forkful gets chicken, apple and grape together.
• Combine the salad: Add the chicken, 1 thinly sliced celery stalk, 1 chopped apple, 3/4 cup halved grapes and 3/4 cup chopped pecans to a large bowl. Stir in 3/4 cup mayonnaise and 1/4 cup sour cream until everything is well coated.
• Taste and adjust: Taste the salad and add salt and pepper if it needs it. If the mayo is already acidic, a small squeeze of juice from 1/4 lemon will finish it.
• Serve and store: Serve right away, on a bed of lettuce if you like. Then put any leftovers straight into the refrigerator since the dressing contains mayo.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use leftover or rotisserie chicken instead of baking it?

Yes, leftover cooked chicken works well here and saves you the 25 minutes in the oven. Shred or chop it into bite-sized pieces, and chill it first so the dressing stays thick.

How long does chicken Waldorf salad last in the fridge?

Keep it in an airtight container in the refrigerator, and it holds well for about 3 days. The apple and pecans soften over time, so the salad is best in the first day or two.

Can I make this salad ahead of time?

You can mix everything except the pecans a few hours ahead and keep it chilled. Stir the pecans in right before serving, so they stay crunchy instead of going soggy.

What can I use instead of mayonnaise and sour cream?

Plain Greek yogurt can replace the sour cream, and it keeps the same tangy flavor. For a lighter salad, swap part of the mayo for more yogurt, then taste and add a squeeze of lemon.

How do I keep the apple from turning brown?

Chop the apple just before mixing, and toss it in the dressing right away. The creamy dressing and the splash of lemon juice both slow down browning.