Name: Autumn Waldorf Salad with Chicken and Chestnuts
Prep time: 30 min
Ingredients: 1 cup cubed ripe apples, (cut into easy to eat bite-sized pieces, use Honeycrisp, Fuji, Gala or any firm, juicy apple); 1/2 cup sliced celery; 1/2 cup sliced ripe red grapes; 1/2 cup toasted walnuts, (toasted in a skillet over medium heat till fragrant.); 1 1/2 to 2 cups of roasted poached or rotisserie chicken or turkey, ( cubed into bite-sized pieces); 2 large handfuls of assorted lettuces, (spring mix, romaine or red leaf etc); 1/4 cup diced roasted chestnuts; 2 tbsp pumpkin seeds; 2 tbsp sunflower seeds; 1/3 cup mayonnaise; 1/3 cup Greek yogurt; 1 tsp dijon mustard, (or more if desired); 1 tbsp runny honey; 1 large lemon, (juiced, ); 1 tbsp apple cider vinegar; salt and pepper; 1 tbsp fresh chopped mint or thyme, (garnish, optional)

If there was ever a salad that epitomized Autumn, I contend that it is the Waldorf Salad!

The original salad was composed purely of apples, celery, and mayo, by chef Oscar Tschirky for the opening of the Waldorf Astoria hotel in New York city. Eventually the addition of grapes and walnuts became the norm for a Waldorf Salad. I contend, that since apples and grapes are key components, autumn is definitely when these fruit shine, so I always seem to wait until Autumn to make this salad at home. And I do add a few more ingredients compared to the original created in 1893! The first time I had this salad, I thought I was so elegant, ordering it in a restaurant, when I was in my 20’s. Since then I have realized that it is actually quite an easy salad to recreate at home.

Ingredients

Apples: use whichever apples you have on hand, especially the more crunchy, sweet and juicy varieties. Softer, more mealy apples may detract from the final salad. I love to use Gala, Honeycrisp, Fuji, even Granny Smith. Cube them into smaller, bite-size pieces. Toss the cubes in just a little splash of lemon juice will help them retain a bright white flesh, instead of turning brown while you prepare the salad or serve it. Feel free to use fresh ripe pears instead. The same rules apply.
Grapes: I like using red, seedless grapes. But green seedless is good too. Candy Cane grapes, Muscato, or any sweet juicy grape will work. Slice in half.
Celery: pretty self explanatory, just use a couple of stalks, cut into easy to eat bite-sized slices.
Chicken (or Turkey): here is where you can half some fun. Do you have leftover rotisserie chicken in the fridge? Or roast turkey from turkey dinner? If not, then just poach up a couple of breasts to feed four people. Poaching is as easy as bringing stock, white wine, seasonings and a bay leaf to a simmer. Add your chicken, sliced in half to make them thinner to sit in the pan, and cover with a lid. Bring it to a boil, then simmer till the chicken is cooked through. Allow it to cool down before cutting into bite sized cubes or slices. See my Chicken Taquitos for the full method for poaching.
Walnuts: Toast the walnuts in a skillet over medium heat till fragrant and just starting to turn brown. If large, cut into medium bite sized pieces. This can be done in advance.
Chestnuts: here is where a bit of autumn comes in. Roasted chestnuts (homemade or from a tetrapack) and chopped coarsely, these add a lovely warm sweetness to the salad.
Oak and Bib lettuces: the original salad didn’t use any lettuce, but I think the gentle and soft textures of the fresh lettuce leaves breaks up the crunchy nature of the original ingredients. Feel free to use romaine, arugula or even a Spring mix of sorts.
Pumpkin and Sunflower seeds: these add crunch, healthy fats, and a bit more fun autumn goodness.
Mint or Thyme: add some bright herby goodness if you want.

Dressing

Mayonnaise: this was the only original way to bring the ingredients together, coating them in creamy goodness. So it stays in my dressing.
Yogurt: yogurt helps cut through the mayonnaise, makes it a bit more healthy, and adds a great tang. I like to use Greek yogurt.
Dijon Mustard: just cuts through the creaminess of the dressing and adds some oomph!
Lemon Juice: this is how you will thin out the mayo and yogurt. Add enough to make the dressing drizzle-able.
Apple Cider vinegar: a splash is all you need to add depth to the dressing. Feel free to use red wine or sherry vinegar instead.
Honey: Adds some sweetness to compliment the fruit and nuts in the salad
Salt and Pepper: simple seasonings is all you need here.

Tips for Assembly

Much of this salad can be prepared in advance. Blend your dressing and store in the fridge till needed.

Cube the apples (or pears) and toss in a little lemon juice. Slice the grapes and celery. Place them all in a sealed container till ready to assemble.

Poach the chicken in advance and slice, store in the fridge till needed. Toast the walnuts and chop in advance and place in a container. This can sit on the counter till needed. If using leftover roasted turkey or chicken, cube it and store in a sealed container in the fridge.

In a large bowl combine the apples, celery, and grapes, and toss with half the dressing. Toss well. Let it sit together for about 15 minutes.

Once ready to assemble, lay out lettuce leaves on a large platter to create a bed for the salad to follow. Place the apple combo attractively over the lettuces. If desired, you can arrange the chicken or turkey on top of the salad. If you aren’t going for a composed salad look, feel free to add the cubed meat to the bowl with the apples etc, and toss with the dressing.

Scatter the walnuts and chestnuts over everything, and drizzle with the remaining dressing. Finish with a generous scattering of pumpkin and sunflower seeds. Serve.

Final Thoughts

This salad will hold up in the fridge for the next day, if you have any leftovers. After that, it will start to break down.

Because of the meat, this salad is pretty well a meal unto itself. Serve it as part of a savoury brunch or lunch, or even a light dinner.

It’s a great way to use up the bits and bobs in the fruit crisper and any meat you may have on hand. Yes, if you have leftover roast beef, go ahead and use it instead! And of course, if you want to omit the protein, that’s fine, the nuts and seeds bring some protein to the salad. Do you have figs that are begging to be used up, quarter them and add them in. Other nuts, like hazelnuts or pecans will also work instead of walnuts. While the classic Waldorf Salad has all the retro vibes, there’s no reason we can’t bring it into the 21st Century!

If you make this Autumn Waldorf Salad, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

If you love this Autumn Waldorf Salad, you should check out Autumn Wild Rice, Apple and Kale Salad, Squash and Chestnut Orzotto with Brown Butter Sage, Roasted Honeynut Squash, Three Ways, Baked Sweet Potatoes with Miso Butter, Autumn Salade Niçoise with Quail Eggs