Created in 1896 by the dining room manager at New York’s Waldorf-Astoria Hotel, the Waldorf chicken salad is an American culinary icon. Here we offer a Whole Life Challenge twist on this classic dish. This Waldorf chicken salad can be served solo or on top of a bed of lettuce for some extra crunch. If you make a batch or two ahead of time, it also makes for an easy-to-pack lunch.

For a walk-through on how to create this recipe, watch this video.

Recipe Notes: Serves 4. Paleo & Keto friendly.  


  • 1.5 lb cooked organic free-range chicken breast
  • 3 tbsp onion, diced
  • 3 tbsp celery, diced
  • 2 tbsp mustard
  • 1 cup WLC compliant Mayonnaise
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1.5 tbsp lemon juice
  • Zest of half of one lemon
  • 1/2 cup Granny Smith apple, chopped
  • 1 tbsp walnuts, chopped
  • 1/2 cup raisins
  • 1 tbsp parsley, chopped



  1. Chop the cooked chicken breast to the desired size and move to a large bowl.

  2. Add in the WLC compliant mayo, mustard, lemon juice and zest, parsley, sea salt, and black pepper. Mix well with the chicken.

  3. Stir in the onion, celery, apple, walnuts, raisins, and parsley.

  4. Chill in the refrigerator for about 30 minutes

  5. Serve.