Waldorf Salad
Published Apr 22, 2026
Lightened-up Waldorf Salad with Greek yogurt instead of mayo. Made with chicken, veggies, grapes, and walnuts tossed with a creamy dressing.
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Waldorf salad with greek yogurt inside of mayo!
I grew up thinking Waldorf salad had to be heavy on the mayo, and I never really loved that. This healthy-ish Waldorf salad, made with Greek yogurt, is the one I actually make now, especially when I want something creamy but not overly rich.
It still has all the classic mix-ins like chicken, celery, grapes, walnuts, and apple, but the dressing is mostly Greek yogurt with lemon juice and zest. It keeps that creamy texture but feels lighter and adds extra protein. I usually serve my Waldorf salad over green leaf lettuce for lunch, or prep a batch to keep in the fridge for easy meals during the week.
Happy Cooking!
– Yumna
Waldorf salad Ingredients
- Chicken: I like to use Oven Baked Chicken Breast for this recipe, but feel free to use any cooking method you want like Pan Seared Chicken Breasts or Simple Air Fryer Chicken Breasts. Rotisserie chicken is an easy shortcut. If you’re cooking chicken fresh, let it cool completely before dicing it so it doesn’t water down the dressing.
- Celery, grapes, apple, and walnuts: Dice the celery small so it distributes evenly through the salad. Halve the grapes, red seedless are classic here, but green grapes work too, and add a slightly sour bite. For the apple, a green apple is the best choice since it holds its shape, and the tartness balances the Waldorf dressing. Dice it right before mixing so it does not start to brown. If you have a few extra minutes, toast the walnuts in a dry pan first; it deepens the flavor. Pecans are an easy direct swap if that is what you have.
- Waldorf Dressing: Greek yogurt, lemon zest, lemon juice, salt, and black pepper. Use plain Greek yogurt, not flavored. Full-fat gives you the creamiest texture, but 2% works fine. Make sure to only zest the yellow part of the lemon and avoid the white pith. For help, see my tips on how to zest a lemon.
How to Make Waldorf salad
Waldorf Salad Recipe
Ingredients
- ½ cup Greek yogurt
- 1 lemon zest and juice
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups cooked chicken breast diced
- 3 celery stalks diced
- 1 cup red seedless grapes halved
- 1 cup chopped walnuts
- 1 green apple diced
- green leaf lettuce for serving
Instructions
- In a large bowl, whisk together yogurt, lemon zest, lemon juice, salt and pepper. Add chicken, celery, grapes, walnuts and apple and fold until everything is evenly coated.
- Serve over a bed of green leaf lettuce.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add dried cranberries. Swap out the grapes for ½ cup of dried cranberries or use both. They add a chewier texture and a slightly sweeter, more concentrated flavor.
- Add cheese. Crumble 2 to 3 tablespoons of blue cheese or feta on top before serving for a salty, tangy flavor, or cube some sharp cheddar to mix in.
- Add avocado. Dice 1 ripe avocado and fold it in right before serving. It makes the Waldorf salad a little creamier.
Recipe Tips
- Chill your salad before serving. I like to pop my Waldorf salad in the fridge for at least 30 minutes before serving. This helps the flavors meld together and stiffens up the texture!
- Start with dry ingredients. Wash your fresh ingredients and dry them well to get ride of any excess moisture.
- Dice everything small and evenly. This makes a big difference. Smaller pieces help you get a little bit of everything in each bite instead of big chunks of apple or chicken falling off your fork.
- Use a crisp apple. Go for something firm like Granny Smith or Honeycrisp. Softer apples can get mushy once mixed with the dressing.
Serving Ideas
- Pair with a sandwich. This is a nice protein-heavy salad to go alongside a grilled mozzarella sandwich, a pinwheel sandwich, or a cottage cheese flatbread.
- Add carbs! I love eating something a little starchier with this Waldorf salad, like my grilled baked potatoes, oven-baked pita chips, or my cheese manakeesh (Lebanese flatbread).
FAQs
Yes! You can prepare this salad and dressing up to 2 days in advance and store them separately in the fridge. When ready to serve, toss the salad ingredients together with the yogurt dressing and enjoy!
Grapes and celery both release liquid as they sit, especially after a few hours in the fridge. Some pooling at the bottom is normal. Drain off any extra liquid and give it a good stir before serving. Patting the grapes dry before adding them can help reduce this.
