Experience a refreshing twist on a classic with this Oregon Chicken Waldorf Salad, where the crunch of toasted Oregon hazelnuts meets the natural sweetness of red grapes, dried cranberries, and tart Granny Smith apples. This vibrant salad is elevated with a creamy dressing made from a perfect blend of mayonnaise, Greek yogurt, fresh lemon juice, and a touch of honey. Shredded chicken breast provides a hearty protein base, while crisp celery adds a satisfying crunch. Serve this flavorful salad over a bed of mixed greens or butter lettuce for a light, wholesome meal that’s ready in just 20 minutes. Perfect for lunch, dinner, or meal prep, this recipe combines Pacific Northwest flavors with timeless Waldorf salad charm.
In a large mixing bowl, combine the shredded or diced chicken, diced apple, halved red grapes, sliced celery, dried cranberries, and chopped toasted Oregon hazelnuts.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, salt, and black pepper to create the dressing.
Pour the dressing over the chicken mixture and gently toss until all ingredients are evenly coated.
Taste and adjust seasoning with additional salt or pepper, if needed.
For serving, spoon the salad over a bed of mixed greens or butter lettuce, if desired.
Refrigerate any leftovers in an airtight container for up to 3 days.
Serving size | 1730.7 grams (1730.7g) |
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Amount per serving | % Daily Value* |
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Calories | 4049 |
Total Fat 262.20g | 336% |
Saturated Fat 27.70g | 139% |
Polyunsaturated Fat 0.10g | |
Cholesterol 653mg | 218% |
Sodium 2370mg | 103% |
Total Carbohydrate 247.70g | 90% |
Dietary Fiber 31.70g | 113% |
Total Sugars 154.90g | |
Protein 178.90g | 358% |
Vitamin D 0IU | 0% |
Calcium 490mg | 38% |
Iron 12mg | 67% |
Potassium 3528mg | 75% |
Source of Calories