Martha Stewart’s Chicken Salad with Apples and Walnuts is a masterclass in texture. This recipe is a sophisticated, autumn-inspired take on the traditional Waldorf salad, balancing the savory richness of poached chicken with the tart snap of Granny Smith apples and the earthy, buttery crunch of toasted walnuts. It’s a bright, refreshing dish that feels equally appropriate for a casual backyard lunch or an elegant bridal shower.
Try More Salads Recipes:
- Martha Stewart Chicken Salad Club Roll Recipe
- Martha Stewart Asian Chicken Salad Recipe
- Martha Stewart Chicken Salad Sandwich Recipe
Why You Will Love Will Love This Martha Stewart Chicken Salad Apples And Walnuts Recipe:
- The Perfect Crunch: The combination of celery, walnuts, and fresh apples ensures that every single bite has a satisfying textural contrast.
- Sweet and Savory Balance: The tartness of the apples and the acidity of the lemon juice cut through the creamy mayonnaise, preventing the dish from feeling too heavy.
- Sophisticated Simplicity: It uses basic pantry and produce staples but elevates them through proper technique, such as toasting the nuts and using fresh herbs.
- Make-Ahead Friendly: This salad actually tastes better after an hour in the fridge, making it a stress-free option for entertaining or meal prep.
- High Protein & Healthy Fats: With lean chicken and heart-healthy walnuts, it’s a nutritionally dense meal that keeps you satisfied without the “food coma.”
Martha Stewart Chicken Salad Apples And Walnuts Ingredients
- Chicken: 4 cups cooked chicken breast (poached or rotisserie), cut into 1-inch chunks.
- Fruit: 2 large Granny Smith apples, cored and diced (leave the skin on for color).
- Nuts: 1/2 cup walnuts, toasted and roughly chopped.
- Vegetables: 3 stalks celery, thinly sliced.
- Dressing: 1/2 cup high-quality mayonnaise, 2 tbsp fresh lemon juice, and 1 tsp Dijon mustard.
- Herbs: 2 tbsp fresh flat-leaf parsley, chopped.
- Pantry: Kosher salt and freshly ground black pepper.
How To Make Martha Stewart Chicken Salad Apples And Walnuts
- Toast the Walnuts: Place walnuts in a dry skillet over medium heat for 3–5 minutes, tossing frequently until fragrant. Set aside to cool.
- Whisk the Dressing: In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk until the dressing is smooth and aerated.
- Prepare the Apples: Dice the apples just before mixing to prevent browning. Toss them immediately in the dressing so the lemon juice coats them.
- Combine: Add the chicken, celery, and cooled walnuts to the bowl.
- Fold & Chill: Gently fold the ingredients together until the chicken is evenly coated. Stir in the parsley. Cover and refrigerate for at least 30 minutes before serving.
Recipe Tips for Success
- Toast Your Nuts: Never skip toasting the walnuts. It releases the natural oils and significantly deepens the flavor profile of the entire salad.
- Don’t Over-Poach: If cooking the chicken specifically for this dish, poach it gently in simmering water with aromatics. Overcooked chicken will become “stringy” in the salad.
- Uniform Dicing: Try to cut the apples, celery, and chicken into similar sized pieces. This ensures you get a bit of everything in every forkful.
What To Serve With This Chicken Salad Apples And Walnuts?
For a classic lunch, serve a generous scoop of this salad over a bed of fresh Bibb lettuce or tucked into a flaky butter croissant. If you want a more substantial meal, it pairs beautifully with a cup of chilled tomato gazpacho or a side of herbed couscous. To drink, a crisp sparkling apple cider or a light Chardonnay complements the tartness of the Granny Smith apples and the richness of the walnuts perfectly.
How To Store Leftovers Chicken Salad Apples And Walnuts?
- Standard Refrigeration: Store in an airtight glass container for up to 3 days. Glass is preferred as it doesn’t absorb the onion or celery scents.
- The “Apple Preservation” Trick: If storing for more than 24 hours, add an extra squeeze of lemon juice and a quick stir. This keeps the apples crisp and prevents oxidation.
How To Reheat (Revive) Leftovers?
Note: Chicken salad is traditionally served chilled. Do not microwave the fully assembled salad, as the mayonnaise will oily and separate.
- The Component Warm-Up: If you have leftover chicken and want a “warm” version, reheat only the plain chicken chunks in a skillet with a dash of broth. Let the chicken cool slightly until warm (not hot) before folding it into the fresh apple and mayo mixture.
- The Toasted Vessel: To enjoy the leftovers with a fresh feel, toast a croissant or slice of sourdough until very hot and crispy. Place the chilled salad on the hot bread; the contrast between the hot bread and cold salad is incredible.
FAQs
Can I use red apples? Yes, but Granny Smith is preferred for its tartness and firm texture that doesn’t go “mushy.”
Can I substitute the walnuts? Pecans or slivered almonds are excellent alternatives.
How do I prevent the apples from turning brown? Toss them in the lemon juice or the mayo dressing immediately after cutting.
Can I make this dairy-free? Yes, most mayonnaise is naturally dairy-free (egg-based), but check your labels.
Can I add grapes? Absolutely. Halved red grapes are a classic addition to this style of salad.
Is this gluten-free? Yes, as long as your mayonnaise and mustard are certified gluten-free.
Can I use Greek yogurt? You can swap half the mayo for Greek yogurt for a tangier, lower-calorie version.
Can I use dried fruit? Dried cranberries or raisins add a nice chewy sweetness that pairs well with the walnuts.
Should I peel the apples? Martha usually leaves the skin on for the vibrant green color and extra fiber.
How long can it sit out? No more than 2 hours due to the mayonnaise and poultry.
More Salads Recipes:
Martha Stewart Chicken Salad Apples And Walnuts Recipe Nutrition Facts
(1 Per Serving)
- Calories 380 kcal
- Total Fat 24g
- Saturated Fat 4g
- Cholesterol 85mg
- Sodium 420mg
- Total Carbohydrates 14g
- Dietary Fiber 3g
- Protein 28g
Martha Stewart Chicken Salad Apples And Walnuts Recipe
Description
Martha Stewart’s Chicken Salad with Apples and Walnuts is a masterclass in texture. This recipe is a sophisticated, autumn-inspired take on the traditional Waldorf salad, balancing the savory richness of poached chicken with the tart snap of Granny Smith apples and the earthy, buttery crunch of toasted walnuts. It’s a bright, refreshing dish that feels equally appropriate for a casual backyard lunch or an elegant bridal shower.
Ingredients
Instructions
- Toast the Walnuts: Place walnuts in a dry skillet over medium heat for 3–5 minutes, tossing frequently until fragrant. Set aside to cool.
- Whisk the Dressing: In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk until the dressing is smooth and aerated.
- Prepare the Apples: Dice the apples just before mixing to prevent browning. Toss them immediately in the dressing so the lemon juice coats them.
- Combine: Add the chicken, celery, and cooled walnuts to the bowl.
- Fold & Chill: Gently fold the ingredients together until the chicken is evenly coated. Stir in the parsley. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Toast Your Nuts: Never skip toasting the walnuts. It releases the natural oils and significantly deepens the flavor profile of the entire salad.
Don’t Over-Poach: If cooking the chicken specifically for this dish, poach it gently in simmering water with aromatics. Overcooked chicken will become “stringy” in the salad.
Uniform Dicing: Try to cut the apples, celery, and chicken into similar sized pieces. This ensures you get a bit of everything in every forkful.