My Classic Chicken Waldorf Salad
A truly superb salad that has stood the test of time. This Chicken Waldorf Salad combines tender poached chicken, crisp apples, and walnuts in a light, creamy dressing.
There are some recipes that simply never fall out of fashion, and the Waldorf Salad is certainly one of them. Its origins may lie in 1890s New York, but it has become a true staple in British kitchens for good reason. It is a symphony of textures and flavours – crisp, crunchy, soft, and creamy all at once.
However, a truly great Waldorf Salad is all about getting the components absolutely right. It is not, as some might think, merely a case of throwing a few ingredients together with a dollop of mayonnaise. The chicken must be moist and tender, the apples sharp and crisp, the walnuts properly toasted, and the dressing light yet luxurious.
Here, I will show you how to poach chicken to perfection and how to make a simple, foolproof homemade mayonnaise that will elevate this salad from good to sublime. Once you've mastered these basics, you'll have a reliable, elegant recipe that is perfect for a light lunch, a summer supper, or as part of a celebratory buffet.
Why You'll Love This Recipe
- Poaching the chicken gently in seasoned water is the secret to ensuring it remains wonderfully moist and tender, far superior to using dry, pre-cooked meat.
- A homemade mayonnaise, made with fresh egg yolks and good oil, provides a flavour and creamy texture that shop-bought versions simply cannot replicate.
- The recipe focuses on a perfect balance of textures: the softness of the chicken, the crisp bite of the celery and apple, and the rich crunch of toasted walnuts.
- Tossing the apple in lemon juice is a simple but crucial step that prevents browning and adds a vital note of acidity to cut through the richness of the dressing.
Ingredients
- 2 large skinless, boneless chicken breasts (about 450g total)
- 1 bay leaf
- 6 black peppercorns
- 2 crisp, eating apples (such as Braeburn or Cox's Orange Pippin)
- Juice of ½ lemon
- 4 celery sticks, washed and trimmed
- 100g walnut halves
- A few crisp lettuce leaves, to serve (such as Little Gem or Romaine)
- For the Mayonnaise:
- 2 large free-range egg yolks, at room temperature
- 1 level teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- 275ml sunflower oil (or 150ml olive oil and 125ml sunflower oil)
- 2 tablespoons double cream
- Salt and freshly milled black pepper
Equipment Needed
Medium saucepan with a lid · Slotted spoon · Large mixing bowl · Electric hand whisk or a balloon whisk · Baking tray · Sharp knife · Chopping board
Step-by-Step Instructions
- First, poach the chicken. Place the chicken breasts in a medium saucepan with the bay leaf and peppercorns. Pour in enough cold water to just cover them. Bring the water up to a gentle simmer – do not allow it to boil rapidly. Reduce the heat, partially cover with a lid, and let the chicken cook very gently for 15-20 minutes, or until cooked through. To check, remove a breast and pierce the thickest part; the juices should run clear.
- Once cooked, remove the chicken from the water with a slotted spoon and set it on a plate to cool completely. When cool, shred the meat into bite-sized pieces using two forks or your fingers.
- While the chicken cools, make the mayonnaise. In a clean, large bowl, whisk the egg yolks, mustard, and vinegar together until slightly thickened. Now, begin adding the oil, literally one drop at a time, whisking continuously. This is the crucial stage; adding the oil too quickly will cause it to split. Once you have added about a quarter of the oil and the mixture has emulsified and thickened, you can begin to add the rest in a thin, steady stream, still whisking all the time. An electric hand whisk makes this much easier.
- Once all the oil is incorporated and you have a thick, glossy mayonnaise, season it well with salt and pepper. Stir in the double cream to lighten the consistency slightly. Set aside.
- Next, prepare the other ingredients. Place the walnut halves on a dry baking tray and toast in a preheated oven at 180°C (160°C Fan, Gas Mark 4) for 5-7 minutes, until fragrant and lightly browned. Keep a close eye on them as they can burn quickly. Let them cool, then roughly chop, reserving a few for garnish.
- Core the apples but do not peel them. Cut them into a small, neat dice (about 1cm). Place them in a bowl and immediately toss with the lemon juice to prevent them from browning.
- Slice the celery sticks thinly. Now, in your large mayonnaise bowl, combine the cooled shredded chicken, diced apple, sliced celery, and most of the chopped toasted walnuts. Gently fold everything together until all the ingredients are lightly coated in the dressing. Have a taste and adjust the seasoning if needed.
- To serve, arrange the lettuce leaves on four individual plates or a larger platter. Spoon the chicken Waldorf salad into the centre and garnish with the reserved toasted walnuts. Serve straight away.
Delia's Notes from the Kitchen
The secret to a truly great Waldorf Salad lies in the textures. Toasting the walnuts is a small step, but it makes an enormous difference to the final dish. It releases their natural oils, deepening their flavour and, most importantly, enhancing their crunch. A raw walnut is slightly soft and can be a little bitter, but a toasted one is a thing of joy. Please don't be tempted to skip it.
How to Store & Reheat
A Waldorf salad is always at its absolute best when freshly made, as the apples and celery are at their crispest. If you do have leftovers, they can be stored in an airtight container in the refrigerator for up to 24 hours. Please note the texture will soften overnight. For best results if making ahead, prepare all the components (poach chicken, make dressing, chop celery) and store them separately in the fridge. Toast the nuts and dice the apple just before assembling and serving.
Frequently Asked Questions
Do I have to make my own mayonnaise?
You don't have to, of course, but it truly makes a world of difference to the final result. Homemade mayonnaise is creamier and has a fresher flavour. If you do use a shop-bought version, I urge you to choose a high-quality, whole-egg variety for the best texture and taste.
My mayonnaise split! Is there any way to save it?
Yes, don't despair! This happens when the oil is added too quickly. To rescue it, take a fresh, clean bowl and add one new egg yolk. Then, very slowly, drop by drop, whisk the split mixture into the new yolk. It should re-emulsify and come back together.
What is the best type of apple to use for a Waldorf Salad?
You need an apple that is firm, crisp, and has a good balance of sweetness and acidity. Varieties like Braeburn, Cox's Orange Pippin, Jazz, or even a crisp Gala are excellent. I would avoid floury apples like Bramley or soft-eating apples, as they will turn mushy in the dressing.
Can I use leftover roast chicken instead of poaching it?
Absolutely. This is an excellent way to use up leftovers from a Sunday roast. Simply shred or dice the cold chicken meat and use it as directed. The flavour will be slightly different but equally delicious.
How do I stop the apples from turning brown?
The key is to toss the diced apple in a little acid immediately after cutting. Freshly squeezed lemon juice is perfect for this as its flavour complements the salad beautifully. Work quickly and make sure all the pieces are coated.