Grilled Chicken Waldorf Salad Recipe

Rinse quinoa under cold water in a fine-mesh sieve to remove bitterness. Combine rinsed quinoa, 1 cup water, and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.

Heat a small nonstick skillet over medium heat. Add 1 Tbsp sugar and 1/2 Tbsp butter; when butter melts and sugar begins to bubble, add walnuts and toss to coat. Cook 2–3 minutes, stirring often, until sugar caramelizes and walnuts are glossy. Sprinkle a pinch of salt, transfer walnuts to parchment to cool and separate. Break any large clusters once cooled.

Pat the chicken breasts dry and, if thick, butterfly or pound to even thickness (about 1/2 inch). Rub with 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

In a small bowl whisk together 2 Tbsp honey, 1 Tbsp chili paste (or sriracha), 1 Tbsp soy sauce, and 1 Tbsp lemon juice to make the glaze.

Preheat a grill or grill pan over medium-high heat and lightly oil the grates/pan. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and chicken has nice grill marks. During the last 1–2 minutes of cooking, brush both sides generously with the honey-chili glaze, turning once to caramelize the glaze but avoiding burning.

Remove chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain.

In a small bowl, whisk together 2 Tbsp tahini, 2 Tbsp olive oil, 1 Tbsp apple cider vinegar, 1 Tbsp lemon juice, 1 tsp honey, 1 Tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. If too thick, whisk in up to 1–2 more teaspoons water to reach a pourable dressing consistency. Taste and adjust seasoning.

In a large bowl combine 4 cups mixed greens, sliced celery, halved red grapes, and sliced radishes. Add the slightly cooled cooked quinoa and toss gently to distribute.

Slice the rested honey-chili chicken and arrange over the top of the salad.

Drizzle the tahini vinaigrette over the salad to taste (start with about 2–3 Tbsp) and toss lightly, or serve dressing on the side.

Scatter crumbled goat cheese and candied walnuts over the salad. Finish with a light sprinkle of flaky sea salt and chopped parsley if using.

Serve immediately while chicken is warm. If preparing ahead, keep vinaigrette and candied walnuts separate until just before serving to preserve texture.