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Homemade Honeycrisp Apple Waldorf Salad (Lightened Up) photo

Honeycrisp Apple Waldorf Salad (Lightened Up)

This Honeycrisp Apple Waldorf Salad (Lightened Up) is fresh, crisp, and packed with sweet, savory, and tangy flavors in a light Greek yogurt dressing.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Honeycrisp apples cored and chopped
  • 1 cup cooked chicken breast diced
  • 1/2 cup green grapes halved
  • 1/2 cup walnuts chopped
  • 1/4 cup dried cranberries
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • to taste salt
  • to taste pepper
  • fresh lettuce leaves such as romaine, butter lettuce, or green leaf, for serving

Equipment

  • Cutting Board
  • Sharp Knife
  • Mixing Bowl
  • Small Bowl
  • Measuring Spoons
  • Measuring Cups
  • Salad serving bowl
  • Salad tongs

Method
 

Prepare Ingredients
  1. Wash the Honeycrisp apples thoroughly. Core and chop them into bite-sized pieces, keeping the skin on. Halve the green grapes, dice the cooked chicken breast, chop the walnuts coarsely, and have the dried cranberries ready.
Make the Dressing
  1. In a small bowl, whisk together the plain Greek yogurt, honey, lemon juice, cinnamon, salt, and pepper until smooth and creamy.
Combine Salad
  1. In a large mixing bowl, gently toss the chopped apples, chicken, grapes, walnuts, and dried cranberries. Pour the dressing over the salad and fold until evenly coated.
Assemble and Serve
  1. Lay fresh lettuce leaves on a serving platter or individual plates. Spoon the salad on top of the lettuce. Serve immediately or chill briefly if preferred.

Notes

  • Use lemon juice to toss chopped apples immediately to prevent browning.
  • Substitute walnuts with pecans, almonds, or toasted sunflower seeds if allergic or preferred.
  • For a vegetarian option, replace chicken with chickpeas or other plant proteins.
  • Add Dijon mustard or fresh herbs like dill or parsley to customize the dressing.
  • Store leftovers in an airtight container in the refrigerator for up to 24 hours; apples may soften over time.