Waldorf Salad Recipe
Waldorf Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My husband and I are now retired and travel the country in our mobile home. When not taking in the beautiful sights, I'm in the kitchen preparing many new tasty dishes.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 6 cups cubed cooked chicken
  • 6 hard-boiled large eggs, chopped
  • 6 celery ribs, sliced
  • 2 cups seedless green grapes, halved
  • 2 cups diced red apples
  • Juice of 1 lemon
  • 2 cups mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup chopped pecans, toasted
  • 6 cups torn lettuce

Directions

In a large bowl, combine chicken, eggs, celery and grapes. Toss apples with lemon juice; add mayonnaise, horseradish, mustard, salt and pepper. Mix well. Toss with chicken mixture until coated. Cover and chill until ready to serve. Add pecans; serve over a bed of lettuce. Yield: 8 servings.
Originally published as Waldorf Salad in Country Chicken Cookbook 1995, p11

Nutritional Facts

2 cups: 797 calories, 65g fat (10g saturated fat), 272mg cholesterol, 721mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 37g protein.

  • 6 cups cubed cooked chicken
  • 6 hard-boiled large eggs, chopped
  • 6 celery ribs, sliced
  • 2 cups seedless green grapes, halved
  • 2 cups diced red apples
  • Juice of 1 lemon
  • 2 cups mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup chopped pecans, toasted
  • 6 cups torn lettuce
  1. In a large bowl, combine chicken, eggs, celery and grapes. Toss apples with lemon juice; add mayonnaise, horseradish, mustard, salt and pepper. Mix well. Toss with chicken mixture until coated. Cover and chill until ready to serve. Add pecans; serve over a bed of lettuce. Yield: 8 servings.
Originally published as Waldorf Salad in Country Chicken Cookbook 1995, p11

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