Deconstructed Waldorf Salad

When I was younger, my family would go out to a certain pizza chain establishment and along with my pizza, I’d order a Waldorf salad. Except that it wasn’t actually a Waldorf salad because it had honey mustard dressing and gorgonzola cheese.

This salad isn’t a Waldorf salad, either, but it comes closer.  I added some chicken and subbed out the mayonnaise and celery, because I’m not a fan of mayonnaise as salad dressing and I think that the best way to eat celery is with peanut butter. I made a balsamic olive oil dressing, which went well with the grapes and chicken.

I also added in some blue cheese because I think that it gives the salad a kick. I like to put things in my salad that make me forget that I’m eating salad.

Here’s a good song for making deconstructed Waldorf salads, non-Waldorf salads, or whatever you happen to be working on.

Deconstructed Waldorf Salad (from me, to you)


for the salad:
1 cup baby salad greens
1/2 cup all white-meat chicken breast, cubed
1 apple, chopped
1/4 cup walnuts
1/4 cup blue cheese crumbles
1/2 cup red grapes, sliced in half

for the dressing:
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and ground black pepper to taste


Assemble all the salad ingredients in a large bowl. Make the dressing. Top the salad with extra blue cheese, walnuts, grapes and apple (if you have extra).

To make the dressing, combine the ingredients in a liquid measuring cup or Mason jar. Stir until well mixed. Pour on salad and toss. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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