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Waldorf Chicken Salad

Waldorf Chicken Salad with Creamy Poppy Seed Dressing

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Recipe Details


Invented at the Waldorf hotel in New York City, Waldorf salad is a longtime American classic combining apples, celery, grapes, and walnuts with a creamy dressing. Here, we skip the apple in favor of crunchy, eye-catching red cabbage ribbons, then add slices of pan-roasted chicken. An addictive dressing of sour cream, Dijon mustard, poppy seeds, honey, and lemon juice ties everything together.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 500
  • Protein 40g
  • Total Carb 27g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • walnuts
    3 tablespoons
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • baby spinach
    4 ounces
    baby spinach
  • celeries
  • red grapes
    3 ounces
    red grapes
  • lemon
  • sour cream
    1 ounce
    sour cream
  • Dijon mustard
    1 packet
    Dijon mustard
  • poppy seeds
    1 teaspoon
    poppy seeds
  • honey
    1/2 ounce
  • shredded red cabbage
    1 cup
    shredded red cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Toast walnuts

    Toast walnuts

    Place walnuts in a medium pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer walnuts to a plate and set aside for serving. Reserve pan, off heat, for the next step.

  2. Cook chicken

    Cook chicken

    Pat chicken very dry with paper towel (to help the skin crisp up); season all over with ½ teaspoon salt and pepper. Place pan from walnuts over medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate; set aside to rest, about 5 minutes.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Halve celery stalks lengthwise, then thinly slice crosswise on a diagonal. Quarter grapes. Halve lemon.

  4. Make creamy poppy seed dressing

    Make creamy poppy seed dressing

    In a large bowl (big enough for the salad), whisk together sour cream, Dijon, poppy seeds, honey, juice of 1 lemon, ¼ teaspoon salt, and pepper as desired to combine.

  5. Slice chicken and finish salad

    Slice chicken and finish salad

    Cut rested chicken into ¼-inch slices. To bowl with dressing, add cabbage, spinach, celery, and half of grapes; toss to coat.

  6. Plate Waldorf chicken salad

    Plate Waldorf chicken salad

    Divide salad between serving plates. Top with sliced chicken, toasted walnuts, and remaining grapes. Enjoy!

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