Waldorf Chicken Salad

Course Salad
Cuisine American
Prep Time 10 minutes
Servings 6


  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise (I prefer canola oil Mayo)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Fresh ground black pepper
  • 1 cooked chicken breast, diced*
  • 2 stalks celery, chopped
  • 1 apple, chopped
  • 1 cup grapes, halved
  • 1 cup toasted walnuts, chopped
  • 6 leaves Boston lettuce


  • In a small mixing bowl, mix yogurt, mayonnaise, lemon juice, salt, and pepper together.
  • In a large bowl, toss together chicken celery, apple, grapes, walnuts, and the dressing. Spoon into lettuce cups and serve immediately.


*Use leftover rotisserie chicken or you can bake, grill, or cook it in the Instant Pot. Place a (8-10 ounce) chicken breast in the bottom of the slow cooker with 1/4 cup water. Sprinkle with some onion salt, paprika, and pepper. Cook on high pressure for 10 minutes with a 5 minutes slow release followed by a quick release.