Waldorf Salad

Total Time:
1 hr 10 min
20 min
50 min

4 servings

  • 1/2 cup plain yogurt
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups Poached Chicken, recipe follows
  • 1 1/2 cups thinly sliced celery
  • 1 cup red seedless grapes, halved
  • 1/4 cup golden raisins
  • 2 apples, cored and cut into 1/2-inch pieces
  • 12 leaves Bibb lettuce
  • 1 cup walnuts, roughly chopped and toasted
  • 2 tablespoons finely chopped chives
  • Poached Chicken:
  • 2 stalks celery, roughly chopped
  • 2 onions, roughly chopped
  • 1 carrot, peeled and chopped
  • 1 cup white wine
  • 2 pounds bone-in chicken legs
  • 4 cups chicken stock, plus more if needed
  • Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth. Add in the Poached Chicken, celery, grapes, raisins and apples. Mix until the salad is coated in the dressing. Line the bottom of four serving bowls with 3 leaves lettuce. Divide the salad evenly among the bowls, over the lettuce. Sprinkle the walnuts on top of the salads and finish with the chives to serve.

Poached Chicken:
  • Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat. Bring to a simmer and cook until the liquid reduces by half, 5 minutes. Add the chicken, and then pour enough stock to cover, adding more if needed. Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes.

  • Remove the chicken to a baking sheet and cool. Strain and reserve the broth for another use, like a soup or sauce. Cool the chicken, then shred the meat.

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