The original version was introduced on March 14, 1896. It was created at The Waldorf-Astoria hotel for a charity ball given in honor of the St. Mary's Hospital for Children. The original recipe was just apples, celery, and mayonnaise. Over the years it has evolved into many different ways to prepare and to eat. Here is my version.

This is a spin on a classic Waldorf salad, but with the added protein of chicken and served over romaine to make it into a hearty lunch. I also put together a creamy poppy seed dressing for this, rather than using mayo only, which is what a traditional Waldorf salad is tossed with. I generally eat salads at work, so I usually pack my salads up in a quart sized mason jar to easily take it with me. Recipe loosely adapted from : The Domestic Geek

Here’s a little bit of trivia for you: this dish has been around for much longer than you might think. It first appeared in the 19th century and was created by Oscar Tschirky, maître d'hôtel of the Waldorf Astoria hotel, as a specialty dish for its opening. It quickly became popular among the jet set of New York. Our recipe is served alongside a yogurt dressing made with EVOO from Spain!

Recipe inspired by Waldron Astoria's famous recipe, but I tweaked it a bit.

When apple first met fennel, it was truly the beginning of a beautiful friendship. But when this delightfully crisp duo hooks up with walnuts, well, that’s when the sparks really start to fly. 

When you just want to call it a day some chicken salad already. Easy peasy lemon squeezy.