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Side Dishes

Refreshing Chicken Waldorf Salad Recipe: So Satisfying at Only $1.42 a Serving

Breeze through weeknight meal prep by making the chicken and bulgur up to 2 days ahead

Waldorf Salad is a classic dish that originated at the Waldorf Hotel in New York city over a century ago. It consisted of apples, celery, walnuts, grapes and mayonnaise served over lettuce as an appetizer. Today, many fruit and nut salads are a twist on the original. That’s what inspired our Chicken Waldorf Salad recipe. And for only $1.42 a serving, we’ve turned it into a complete meal!

We keep the apples and celery from the classic, but jazz it up to make it our own. Bulgar, a whole grain, has a nutty taste, is high in fiber and can help reduce inflammation. It’s a great alternative to walnuts. We like to keep things healthy and delicious, so we use lean white mean chicken. And crumbled feta adds a touch of tang. Finally, we give bottled dressing an upgrade with lime zest and juice. Give it a go and let us know how you like it in the comments!


6 serving

Total Time

Prep Time

Cook Time


  • 1 cup bulgur wheat
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 1½ lbs. boneless, skinless chicken breast halves, pounded to 1" thickness
  • ¾ cup bottled olive oil-and-vinegar salad dressing
  • 2 tsp. grated lemon zest
  • 1 Tbs. lemon juice
  • 1 Granny Smith apple, cored, halved, thinly sliced
  • 2 ribs celery, sliced
  • 1 cup crumbled feta cheese (4 oz.)
  • Parsley sprigs and lemon wedges


• Cook bulgur according to package directions. Drain; reserve. Combine garlic powder, paprika, 1⁄2 tsp. salt and pepper; evenly sprinkle over chicken.

• Coat 12" nonstick skillet with cooking spray; heat over medium heat. In batches if necessary, add chicken; cook, flipping once, until browned, 5 min. per side. Cover; over medium-low, cook until no longer pink in centers, 10–15 min. Transfer chicken to cutting board. Lightly cover with foil; let stand 10 min. Slice.

• Meanwhile, combine dressing, lemon zest and juice. Toss bulgur with 1⁄2 cup dressing mixture and 1⁄4 tsp. salt. Add apple, celery and half of feta; toss until combined. Toss chicken with remaining dressing. Top bulgur mixture with chicken and remaining feta. Top with parsley and serve with lemon wedges.


  • Calories: 429
  • Fat: 23 gram
  • Saturated Fat: 6 gram
  • Protein: 29 gram
  • Carbohydrate: 26 gram
  • Fiber: 5 gram
  • Cholesterol: 79 mg
  • Sugar: 5 gram
  • Sodium: 688 mg
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