This chicken salad with apples, grapes, and walnuts is a modern take on the classic Waldorf. It pairs fresh fruit with tender chicken and a lightly creamy mayonnaise dressing, so every bite is crisp, delicate, and satisfying.
To keep it juicy, place the chicken breast in a pot, cover with cold water, add a pinch of salt, cover with a lid, and bring to a boil. Boil for 7 minutes, then turn off the heat and let it sit, covered, in the hot water for 20–30 minutes. It will finish cooking and stay tender.
Alternative method: cover with cold salted water and simmer very gently on low for about 25 minutes.
Remove the cooked chicken breast from the water, place it on a plate, and let it cool.
Cut the chicken into small cubes or shred it into bite-size strands.
Mix the salt, black pepper, garlic powder, and sugar; sprinkle over the chicken and toss so the spices coat it evenly.
In a large bowl, combine the mayonnaise and lemon juice and stir until smooth.
Add the chicken to the dressing.
Peel and finely chop the red onion.
Rinse the grapes and cut each one in half.
Chop the walnuts, leaving a few larger pieces for texture.
Thinly slice the celery — optional.
Dice the apple into small cubes.
Add all the ingredients to the bowl with the chicken and dressing and gently mix until evenly coated.
If you like, garnish with extra grape halves or walnut pieces. The salad tastes best the next day after it’s had time to chill.
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