Recipe for Waldorf salad – The Boston Globe

Serves 4


½ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon honey
Salt and pepper, to taste

1. In a large bowl, combine the mayonnaise, lemon juice, honey, salt, and pepper.

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2. Stir well and taste for seasoning and add more salt and pepper, if you like.


¾ cup walnut pieces, broken up
2 cooked chicken breasts
4 stalks celery, cut into ¼-inch dice
2 red apples, cored and cut into ½-inch dice
1 cup seedless red grapes, halved
Salt and pepper, to taste
1 head Boston lettuce
2 tablespoons chopped fresh parsley

1. In a dry skillet, toast the walnuts, stirring often, for 8 minutes, or until fragrant; cool.

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2. Discard the skin and bones from the chicken. With your hands or a knife, pull or cut the meat into 2-inch shreds.

3. In a bowl, combine the walnuts, chicken, celery, apples, and grapes. Pour in the dressing and stir well. Taste for seasoning and add salt and pepper, if you like.

4. On each of 4 plates, set a few lettuce leaves. Top with salad and sprinkle with parsley. Sally Pasley Vargas