Waldorf Chicken Pasta Salad
A refreshing salad combining chicken, pasta, and sweet grapes with a creamy dressing, perfect for lunches and picnics.
Ingredients
For the Base
- 2 cups cooked pasta
- 2 cups cooked chicken, diced
- 1 cup red grapes, halved
- 1/2 cup sliced almonds Optional: toast for added flavor
- 1/2 cup celery, diced Patted dry to prevent excess moisture
- 1/4 cup green onions, chopped Add before serving for freshness
For the Sauce
- 1/4 cup mayonnaise Substitute yogurt or vegan mayo if desired
- 1 tablespoon lemon juice
- 1/2 teaspoon salt Adjust to taste
- 1/4 teaspoon black pepper Adjust to taste
Instructions
Preparation
- Begin by cooking the pasta according to package instructions. Drain and let it cool. If using leftover chicken, ensure it’s chopped into bite-sized pieces.
- In a large bowl, combine the cooled pasta with the diced chicken, halved grapes, sliced almonds, and diced celery. Toss gently to mix everything evenly.
- In a separate smaller bowl, mix together the mayonnaise, lemon juice, salt, and black pepper until smooth.
- Pour the dressing over the pasta mixture and toss until everything is coated thoroughly.
- Gently fold in the chopped green onions to the salad for a fresh finish.
- Refrigerate the salad for at least 30 minutes before serving.
Notes
Make-ahead for convenience, and store covered in the fridge for 2-3 days. For serving, add fresh green onions just before serving to maintain crunch.