Chicken Waldorf Salad With Flaxseed-Oil Dressing

Flaxseed oil is high in heart-healthy omega-3 fats. Better yet, its rich, nutty taste brings out the sweet, tart flavor of apples and cranberries.
Body+Soul, January/February
  • Prep Time 25 Minutes
  • Total Time 25 Minutes
  • Yield Makes 4 Servings
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  • 1/2 cup walnuts
  • 2 tablespoons olive oil
  • 2 tablespoons flaxseed oil
  • 3 tablespoons cider vinegar
  • 1 teaspoon honey
  • Coarse salt and pepper, to taste
  • 2 Granny Smith apples (1 pound total), cored and cut into 1/4-inch wedges
  • 1/2 cup dried cranberries
  • 2 stalks celery, thinly sliced
  • 1/2 small red onion, finely chopped
  • 3 cups thickly shredded (12 ounces) skinless rotisserie chicken (from a small rotisserie chicken)


  1. Preheat the oven to 350 degrees. Toast the walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside.

  2. In a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and 2 tablespoons water; season to taste with salt and pepper.

  3. Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates; top with walnuts.

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