Waldorf Chicken Salad

Well, this one is a fan favorite (I see you Michael Carr) ! It’s so simple to make and perfect for busy days—whether you’re spreading it on a rice cake for a quick bite, packing it for a beach day (we did that two years ago—good memories!), or enjoying it straight from the bowl.

If you want to level up the flavor, skip the canned chicken and cook a couple of chicken tenderloins yourself. Shredding fresh chicken makes this recipe even better. But hey, canned chicken has its perks! Back in the CrossFit days, we’d pop open a can to and make the salad—it was quick, convenient, and easy to travel with. While I’m not the biggest fan of canned foods (I’d much rather soak and cook beans or meat myself), there are moments as a mom when convenience wins. Just a heads-up: the longer food sits in a can, the more nutrients it loses.

For the yogurt, we adore Cocojune (hello, dreamy coconut goodness), though it can be a bit of a splurge. If you’re looking for a more budget-friendly plant-based option, try Forager—their cashew yogurt is delicious too. If you prefer a dairy option, I recommend finding an organic whole milk yogurt without added gums or fillers—it’s a cleaner and creamier choice that adds great flavor.

This recipe is a meal prep superstar! Make a big batch, and you’ll have lunch or snacks ready for the week.

Happy eating and meal prepping, friends!

Waldorf Chicken Salad

This Chicken Waldorf Salad is a creamy, tangy, and refreshing dish perfect for meal prep or a light meal. Made with shredded chicken, juicy grapes, crunchy walnuts and celery, crisp apples, and a zesty dressing of dairy-free yogurt, honey, and stone ground mustard, it’s both nourishing and flavorful. Fresh lemon juice brightens the dish, while butter lettuce adds a crisp, versatile base for wraps or serving. Easy to make, this recipe yields enough for several servings, making it ideal for enjoying throughout the week.

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Prep Time 15 minutes mins

Course Appetizer, Lunch

Ingredients

  

• 2 12.5 oz cans of chicken or 2-3 cooked tenderloins, shredded
• 1 bag grapes
• 1 cup walnuts chopped
• 2 cups dairy-free yogurt e.g., Cocojune or Forager
• ¼ cup honey
• ½ stalk celery chopped
• 2 apples chopped
• 1 lemon sliced for juicing
• ¼ cup stone ground mustard
• Salt & pepper to taste
• 1 Butter lettuce for wrapping or as a base

Instructions

 

Prepare the Chicken

• Open the cans of chicken, drain the water, and shred the chicken with a fork. If using tenderloins, cook and shred before placing in a large bowl.

Chop and Add Veggies and Fruits

• Chop the walnuts, celery, apples, and grapes. Add them to the bowl with the chicken.

Mix the Dressing

• Add dairy-free yogurt, honey, and stone ground mustard to the bowl.

Add Fresh Lemon Flavor

• Slice the lemon, squeeze its juice over the mixture, and combine everything well.

Prepare the Lettuce

• Wash and carefully separate the lettuce leaves from the core, keeping them whole. Use the leaves as wraps or as a bed for serving the salad.

Notes

This recipe is perfect for meal prepping and serves as a double batch for enjoying throughout the week.
The butter lettuce adds a crisp and refreshing element, perfect for balancing the creamy, tangy salad.

Keyword Appetizer, Easy Lunch, Waldorf Chicken Salad, whole foods