Waldorf salad is a classic American salad made with crunchy celery, fruit, walnuts and a creamy dressing. With tender chicken added, Delia Smith Chicken Waldorf Salad Recipe turns this familiar combination into a fresh, filling lunch with plenty of flavour.
Ingredients
This recipe serves 1 person as a generous main-course salad. Preparation takes around 15–20 minutes if the chicken is already cooked.
For the Salad:
1 cooked chicken leg portion (approximately 200g, including bones)
1 celery stick (approximately 25g), finely chopped
2 spring onions, finely chopped, including the green parts
10g walnuts, roughly chopped
8 black grapes, halved and deseeded
A few fresh lettuce leaves
Fresh watercress sprigs, for garnish
For the Dressing:
1 rounded tablespoon mayonnaise
1 heaped dessertspoon plain natural yoghurt
½ teaspoon fresh or dried tarragon
½ garlic clove
⅓ teaspoon rock salt
Freshly ground black pepper, to taste
For the chicken, I recommend using cooked leg meat because it has a richer flavour and stays tender after cooling. Leftover roast chicken is another good choice. Choose firm celery, fresh walnuts and sweet grapes. These give the salad its familiar combination of creamy, crunchy and fruity flavours.
How to Make Delia Smith Chicken Waldorf Salad
Step 1: Prepare the Chicken and Vegetables
Remove the skin from the cooked chicken leg and separate the meat from the bones. Check carefully for any small bones or cartilage, then cut the meat into strips about 2.5cm thick. Place the chicken in a medium mixing bowl.
Wash the celery and chop it into small pieces. Finely slice the spring onions, keeping the green parts, and roughly chop the walnuts. Add everything to the bowl with the chicken.
Gently mix the ingredients with a spoon. Try to keep the chicken pieces intact instead of breaking them into very small pieces.
Wash the black grapes, cut them in half and remove any seeds. Set them aside for the final presentation.
The celery should remain crisp, and the walnuts should be large enough to provide some crunch. I prefer chopping the walnuts by hand because very finely crushed nuts tend to disappear into the dressing.
Step 2: Make the Creamy Tarragon Dressing
Place the rock salt, garlic and dried tarragon in a mortar. Crush them together with a pestle until the garlic forms a smooth paste and the herbs are finely broken down.
Transfer the mixture to a small bowl. Add the mayonnaise, natural yoghurt and a little freshly ground black pepper.
Stir everything together until the dressing is smooth and creamy.
If using fresh tarragon, chop the leaves finely and add them directly to the chicken mixture. Crush the garlic and salt separately before combining them with the mayonnaise and yoghurt.
Taste the dressing before adding it to the salad. The mayonnaise gives it a rich texture, while the yoghurt adds a mild tang that goes nicely with the sweetness of the grapes.
Avoid adding too much garlic. Half a clove is enough to give the dressing flavour without overpowering the chicken and tarragon.
Step 3: Combine and Serve the Salad
Pour the prepared dressing over the chicken, celery, spring onions and walnuts.
Mix gently until every piece of chicken is lightly coated. The dressing should cling to the ingredients without collecting in a thick layer at the bottom of the bowl.
Wash the lettuce leaves and dry them thoroughly. Arrange them across a shallow serving plate, then spoon the dressed chicken mixture into the centre.
Scatter the halved black grapes over the top and finish with a few fresh watercress sprigs.
Serve immediately, or refrigerate the dressed chicken mixture for a short time if you prefer it colder. Add the lettuce and grapes just before serving.
I think this salad tastes best slightly chilled, with the vegetables still crisp and the grapes fresh.
What to Serve With Delia Smith Chicken Waldorf Salad
Chicken Waldorf salad is filling enough for lunch, but a simple side dish can turn it into a more substantial meal.
For a casual lunch, I would serve Delia Smith Chicken Waldorf Salad Recipe with crusty bread or a freshly baked baguette. The bread goes nicely with the creamy dressing without competing with the flavour of the chicken.
Crusty Bread: A slice of sourdough, French baguette or toasted wholemeal bread makes a good accompaniment.
Baked Potatoes: A small baked potato adds a warm element to the meal. Serve it plain or with a little butter.
Vegetable Soup: Light carrot, leek or courgette soup makes a good starter before the cold salad.
Crackers and Cheese: Plain crackers and a little mild cheese are suitable for a simple lunch plate.
I would avoid serving the salad alongside heavily seasoned dishes. Its mild dressing, sweet grapes and fresh vegetables are best enjoyed with something simple.
Delia Smith Chicken Waldorf Salad Nutrition Information
The following nutritional values are estimates for one serving, including the dressing. The figures can change depending on the size of the chicken portion and the mayonnaise used.
Nutrient | Approximate Amount |
|---|---|
Calories | 450 kcal |
Protein | 32g |
Carbohydrates | 15g |
Fat | 30g |
Saturated Fat | 5g |
Fibre | 2–3g |
Sugars | 9g |
Chicken supplies most of the protein, while walnuts contribute healthy unsaturated fats. Grapes provide natural sweetness, and celery and lettuce add a little fibre.
Using reduced-fat mayonnaise can lower the calorie content, although the dressing will be less rich.
FAQs
Can I Make Chicken Waldorf Salad Ahead of Time?
Yes. Prepare the chicken mixture and dressing in advance, then keep them covered in the refrigerator. Store the lettuce and grapes separately and add them just before serving to keep everything fresh and crisp.
Can I Use Chicken Breast Instead of Chicken Leg?
Yes. Cooked chicken breast is a good substitute. Roast, poach or grill the chicken until fully cooked, then allow it to cool before slicing. Avoid overcooking breast meat because it can become dry.
Does Chicken Waldorf Salad Need Apples?
Traditional Waldorf salad usually contains apples, celery and walnuts. This chicken version uses black grapes for sweetness. You can add a little chopped apple if you enjoy the extra crunch, although it changes the original combination used here.
How Long Does Chicken Waldorf Salad Last in the Fridge?
For the best texture, eat the dressed salad within 24 hours. Keep it in an airtight container at 4°C or below. The safe storage period also depends on how long the cooked chicken was refrigerated before making the salad.
Can I Make the Dressing Without Mayonnaise?
Yes. Plain Greek yoghurt can replace the mayonnaise if you want a lighter dressing. It will taste slightly tangier, but the garlic and tarragon will still provide plenty of flavour. You can also combine equal amounts of yoghurt and mayonnaise.
Can I Make Chicken Waldorf Salad Without Walnuts?
Yes. Leave out the walnuts if you cannot eat nuts or simply dislike them. Sunflower seeds can provide a similar crunch if suitable for your diet. You can also prepare the salad without any nuts or seeds, keeping the chicken, celery, grapes and creamy dressing as the main ingredients.