Description

An autumnal twist on Waldorf Chicken Salad that features crisp apples, juicy grapes, pumpkin seeds, and a creamy rosemary dressing.

Ingredients

Scale

3 cups cooked, chilled chicken, cut into cubes

1 apple, cut into cubes (I prefer a sweet variety like Honeycrisp or Fuji)

1 cup black or red grapes, halved

1/3 cup raw pumpkin seeds

1/2 cup mayonnaise

1/2 cup Greek yogurt

2 Tbs. dijon mustard

1/2 sprig rosemary, very finely chopped

Salt and freshly ground pepper, to taste

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Instructions

Combine chicken, apples, grapes, and pumpkin seeds in a large bowl.
In a separate bowl or glass measuring cup, combine the mayonnaise, yogurt, mustard, and rosemary. Season with salt and pepper to taste and whisk to combine.
Pour the dressing over the chicken mixture and toss until evenly coated.
Serve chilled or fresh with crackers, bread, lettuce cups, or enjoy by the forkful!

Notes

For easy assembly, use rotisserie chicken. If pre-cooked chicken is not available, make your own by placing two medium-large chicken breasts over whole sprigs of rosemary on a baking sheet. Drizzle with olive oil, salt, and pepper and roast at 425˚F for about 15-20 minutes, or until they reach an internal temperature of 165˚F at the thickest part. Once they’ve rested and cooled thoroughly, cut into cubes.

For a meatless version, sub chickpeas or extra-/super-firm tofu instead of chicken.

Keywords: autumn chicken salad, waldorf chicken salad, no celery chicken salad, greek yogurt chicken salad