Waldorf-Style Chicken Salad with Tarragon and Walnuts

Name: Waldorf-Style Chicken Salad with Tarragon and Walnuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts; 4 cups (950 ml) low-sodium chicken broth; kosher salt, to taste; freshly ground black pepper, to taste; ¾ cup (180 ml) mayonnaise; 2 tbsp (6 g) fresh tarragon leaves, finely chopped, finely chopped; 1½ tbsp (22 ml) fresh lemon juice; 1 tsp (5 ml) Dijon mustard; 2 medium (320 g) crisp apples (Granny Smith or Honeycrisp), cored, cut into ½-inch pieces; 2 ribs (160 g) celery ribs, sliced into ¼-inch half-moons; ¾ cup (85 g) walnuts, toasted, coarsely chopped, toasted; ¾ cup (110 g) red grapes, halved (optional)

From the MyKitchenBank Kitchen

A sophisticated take on the classic Waldorf salad, this creamy chicken salad combines tender poached chicken with crisp celery, tart apples, and toasted walnuts, all bound together with a tarragon-scented mayonnaise. It's elegant enough for lunch gatherings yet simple enough for everyday meals.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (about 5 cups salad)

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Steps

Before you start

Have all ingredients at room temperature before you begin
Toast the walnuts while the chicken cooks to enhance their flavor
Prepare a bowl of ice water to cool the chicken quickly

1
Poach the chickenOven 165°F / 75°C
- Place the chicken breasts in a 3-quart saucepan and cover with the chicken broth.
- Bring to a simmer over medium heat—you should see small bubbles breaking the surface, not a rolling boil.
- Simmer for 12–15 minutes, until the thickest part of the chicken (inserted with a skewer) feels firm and shows no resistance, or an instant-read thermometer reads 165°F (74°C).
- Season the broth lightly with salt and black pepper.
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Ready when: Chicken is opaque throughout and internal temperature reaches 165°F (74°C)
Tip: A gentle simmer keeps the meat tender; a hard boil will make it dry and tough.
2
Cool and shred the chicken
- Remove the chicken with tongs and place it on a cutting board.
- Let it cool for 5 minutes until you can handle it comfortably.
- Using two forks or your hands, shred the chicken into bite-sized pieces (about ½-inch chunks).
- Discard any skin or tough bits.
- You should have about 3½ cups (500 g) shredded chicken.
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Ready when: Chicken breaks apart easily into tender pieces
Tip: Shred the chicken while still slightly warm—it shreds more easily than when cold.
3
Toast the walnuts
- While the chicken cools, place the chopped walnuts in a dry skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently, until fragrant and lightly browned.
- Pour onto a plate to cool.
- This releases their oils and deepens their flavor.
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Ready when: Walnuts smell fragrant and are lightly golden
Tip: Watch constantly to prevent burning—walnuts go from toasted to burnt quickly.
4
Make the tarragon mayo
- In a large bowl, whisk together the mayonnaise, fresh tarragon, lemon juice, and Dijon mustard until well combined.
- The mixture should be smooth and fragrant with tarragon.
- Season to taste with a pinch of salt and black pepper.
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Ready when: Mixture is creamy and evenly combined, fragrant with tarragon
Tip: Use fresh tarragon—dried tarragon loses its delicate anise notes and won't give the same elegant flavor.
5
Assemble the salad
- Add the shredded chicken, sliced celery, apple pieces, and toasted walnuts to the bowl with the tarragon mayo.
- Fold gently with a wooden spoon until everything is evenly coated, about 1–2 minutes.
- If using red grapes, fold those in as well.
- Be careful not to overmix or the chicken will break down.
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Ready when: All ingredients are evenly coated with mayo and well distributed
Tip: Fold gently to keep the chicken and apple pieces intact rather than breaking them into a paste.
6
Season and rest
- Taste the salad and adjust seasoning with salt, black pepper, or a squeeze of lemon juice as needed.
- Cover and refrigerate for at least 10 minutes before serving to allow the flavors to meld.
- The salad can be served chilled or at room temperature.
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Ready when: Salad is cold and flavors are unified
Tip: Season just before serving rather than earlier—the salt will draw moisture from the apples if allowed to sit too long.

Good to know

Tips

For extra crunch, reserve a few tablespoons of toasted walnuts to scatter on top just before serving.
Crisp the celery by soaking it in ice water for 10 minutes before slicing—it will stay crunchy longer in the finished salad.
Serve the salad on a bed of mixed greens, in a croissant, or on toasted bread for a more substantial meal.
Add a touch of honey (about ½ teaspoon) to the tarragon mayo if you prefer a slightly sweeter dressing.

Make ahead

Prepare the chicken salad up to 1 day ahead. Store it covered in the refrigerator; the flavors deepen slightly overnight. Stir gently before serving and check seasoning, as salt will continue to draw moisture from the apples.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The salad will become slightly softer as the apples release moisture, but remains delicious. Do not freeze. Serve chilled or at room temperature.

Substitutions

fresh tarragon leaves, finely chopped → fresh dill or chervil. Use the same amount. Dill will give an herbaceous, slightly sharp note; chervil is more delicate and subtle.
crisp apples (Granny Smith or Honeycrisp) → pear or a mix of apple and pear. Use the same total weight. Pears are softer and slightly sweeter; mix half and half for complexity.
walnuts, toasted → pecans or almonds, toasted. Use the same amount. Pecans are richer and slightly sweeter; almonds are more neutral.
mayonnaise → half mayo and half Greek yogurt. Creates a lighter, tangy version with less richness. Mix equal parts of each.