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Waldorf Chicken Pasta Salad

A delightful salad that combines creamy mayo, crunchy apples, juicy grapes, and tender chicken for a refreshing dish perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz Pasta (rotini or penne) Cooked al dente
  • 2 cups Cooked Chicken Shredded or cubed; rotisserie chicken works well
Fruits and Vegetables
  • 2 cups Apples Crisp varieties like Granny Smith for tartness
  • 1.5 cups Grapes Red or green, halved
  • 1 cup Celery Diced
Nuts and Dressing
  • 1 cup Walnuts Chopped, can swap with pecans
  • 1 cup Mayonnaise Or Greek yogurt for a lighter option
  • 2 tbsp Lemon Juice Freshly squeezed
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Cook the Pasta: Start by boiling a pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and let it cool.
  2. Combine Ingredients: In a large bowl, mix the cooked pasta, shredded chicken, chopped apples, halved grapes, diced celery, and walnuts.
  3. Make the Dressing: In a small mixing bowl, whisk together mayonnaise, lemon juice, salt, and pepper until creamy and smooth.
  4. Dress the Salad: Pour the dressing over the pasta salad mixture, gently folding everything together to coat evenly.
  5. Chill & Serve: Refrigerate for at least 30 minutes to let the flavors meld together and serve cold.

Notes

For a different flavor twist, consider adding curry powder to the dressing. Ensure to store in an airtight container; it lasts up to three days in the fridge.