Every summer barbecue needs a crisp, light salad, but this one has a little something extra. Somewhere between a classic chicken salad and a Waldorf salad, this is the perfect dish to eat by the pool or tuck into a picnic basket. The Waldorf salad never really needs an introduction, but here goes: This quintessential New York dish was invented at the Waldorf Hotel in the 1890s and has graced menus around the globe for decades. My version of this classic veers from tradition by adding chicken and fresh thyme. It can be eaten on its own as a salad, although it makes an especially great addition to a sandwich. I like to cut open mini croissants and fill them with this dreamy combination. This recipe requires just a handful of ingredients, very little preparation and can be made ahead. In fact, I think it tastes even better made ahead of time, giving the flavors ample time to blend together.

The original Waldorf Salad was invented in 1893 at the Waldorf Hotel by maître d’hôtel Oscar Tschirky. Although Oscar was not a chef himself, he did write a cookbook compiling recipes and knowledge from all his years of food service at the very famous Waldorf Hotel. In his original recipe, his salad only calls for peeled apples, diced celery and “good mayonnaise.” Yes, it was truly that simple. No walnuts, no grapes, no raisins, no Greek yogurt and certainly no marshmallows. I even saw a Waldorf salad variation with bananas! I believe what made his original recipe so successful was actually its simplicity. Although I do wonder what it looked like! Peeled apples, mayonnaise and celery doesn’t sound like it would be particularly aesthetically vibrant. Over the past 130 years or so, we have had time to make additions and variations. Somewhere along the way, walnuts and grapes were added to the Waldorf salad and are now expected. 

To make this salad my own, I chose all my favorite ingredients: Duke’s mayonnaise, Honeycrisp apples, red grapes, walnuts, and unexpectedly fresh thyme. While I’m certain that Oscar’s original salad was fantastic, this version is undeniably delicious and much more colorful. 

Waldorf Chicken Salad (serves 6-8 as a side or several sandwiches)

2 chicken breasts (tossed with salt, pepper and 1 teaspoon oil)

3 large Honeycrisp apples (cored and diced)

1/2 of a lemon juiced

1 teaspoon fresh thyme (stems removed and chopped)

3 sticks celery (diced) 

1 cup red grapes (cut in half)

1/2 cup mayonnaise (use your favorite. I like Duke’s brand)

1/2 cup chopped walnuts or pecans (toasted and salted)

A big pinch of salt and pepper (optional)

A bed of butter lettuce for serving or croissants cut in half for making into sandwiches

1. Toss chicken breasts with olive oil and salt and pepper. Roast chicken breasts on a sheet tray at 450 degrees Fahrenheit for 20 minutes or until the internal temperature registers 160-165 degrees Fahrenheit. Allow to cool completely before chopping into bite-sized pieces.
2. Core the apples and discard the white parts of the celery. Dice the celery and apples into a small dice of the same size, about half an inch. Add to a bowl and toss with a small squeeze of fresh lemon juice to keep the apples from oxidizing.
3. In the same bowl, add the grapes, chicken, walnuts, fresh thyme, extra salt and pepper and the mayonnaise. Mix well. If you like additional mayonnaise, you can definitely add more. Taste and adjust seasoning, adding more salt and pepper as needed. Refrigerate until ready to serve.
4. Serve on a bed of lettuce as a salad or between bread or croissants as a sandwich.