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Waldorf Chicken Salad

Waldorf Chicken Salad with Cornbread Croutons

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Recipe Details


Invented at the Waldorf hotel in New York City, Waldorf salad has been a classic American dish for decades. Combining apples, celery, grapes, and walnuts with a creamy dressing, it’s the perfect balance of sweet, savory, creamy, and crunchy. Here, we’ve added chicken and romaine to the mix, making for a heartier dish that gets even more texture from a garnish of cornbread croutons. Some recipes just don’t go out of style...


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 850
  • Protein 45g
  • Total Carb 53g
  • Total Fat 50g

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

Ingredients & Equipment

What we send

  • romaine heart
    romaine heart
  • red grapes
    3 ounces
    red grapes
  • stalk celery
    stalk celery
  • walnuts
    3 tablespoons
  • cornbread
    6 ounces
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • mayonnaise
    2 ounces
  • Dijon mustard
    2 packets
    Dijon mustard
  • apple cider vinegar
    1 tablespoon
    apple cider vinegar
  • Gala apple
    Gala apple
  • tarragon
    1/8 ounce
  • chives
    1/8 ounce

What You’ll Need

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


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Halve romaine lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Halve grapes. Thinly slice celery. Thinly slice chives. Roughly chop tarragon leaves, discarding stems. Place walnuts in a medium pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer to a plate, reserving pan for the next step, and set aside to cool.

  2. Toast Cornbread Croutons

    Toast Cornbread Croutons

    Cut cornbread into ½-inch cubes. Return pan from walnuts to medium heat with 1 tablespoon olive oil. When oil is shimmering, add tarragon and cornbread and cook, stirring occasionally, until bread is toasted and fragrant, about 5 minutes. Season with ⅛ teaspoon salt and pepper as desired, then transfer to a bowl and set aside. Wipe pan clean and reserve for cooking chicken.

  3. Cook Chicken

    Cook Chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Place pan from cornbread over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest for about 5 minutes.

  4. Make Salad Dressing

    Make Salad Dressing

    While chicken rests, in a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, ½ teaspoon salt, and pepper as desired. Stir in chives to combine.

  5. Toss Salad

    Toss Salad

    Slice off rounded sides of apple, discarding core, and cut into ½-inch cubes, then add to bowl with dressing. Add romaine, grapes, celery, and toasted walnuts. When chicken is cool enough to handle, cut into ½-inch pieces, add to bowl with salad, and toss to combine.

  6. Plate Waldorf Chicken Salad

    Plate Waldorf Chicken Salad

    Divide salad between serving plates and scatter over cornbread croutons. Dig in!

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