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Waldorf Chicken Salad with Quinoa

This Waldorf Chicken Salad with Quinoa is full of flavor - sweet grapes, crunchy walnuts, crisp lettuce, with savory chicken, and quinoa.
Servings 6 servings
Author Shannon Lyon

Ingredients

Creamy Dressing

  • 2/3 cup Greek yogurt (or other plain yogurt)
  • 1/2 cup mayo
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

Quinoa

  • 1 cup quinoa (dry)
  • 2 cups chicken stock/broth
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon garlic salt

Salad Ingredients

  • 5-6 cups chopped crispy lettuce (romaine or butter lettuce work well)
  • 3 cups rotisserie chicken, shredded
  • 2 cups green onions, diced
  • 2 cups red grapes, halved (seedless)
  • 1 cup walnuts, chopped
  • 1 cup celery, thinly sliced
  • salt and pepper, to taste

Instructions

Quinoa

  • Start by making the quinoa. In a medium saucepan add the quinoa and chicken stock. Bring the mixture to a boil over medium-high heat. Once boiling, add a lid to the pan and then lower the temperature to low heat.
  • Let the pan simmer for 15 minutes, covered.
  • Once it's done, remove lid, fluff the quinoa with a fork and then add in the lemon juice and garlic salt. Mix well with a fork and set aside to come to room temperature (or chill) while you assemble the salad.

Creamy Dressing

  • Next you'll want to make the dressing. Combine all ingredients in an airtight container or jar.
  • Whisk well to combine and put in the fridge to chill until ready to use.
  • (This dressing keeps for a week in the fridge! Save the extra. It's delicious.)

Salad Assembly

  • Chop and prepare all salad ingredients and layer them in a large bowl. Add the quinoa and mix well.
  • Top with the Creamy Dressing and mix well to combine. If you're serving this at a gathering or get together, wait until just before eating to dress the salad.
  • Top with salt and pepper to taste. Enjoy!