A Southern Version of the Waldorf

I have probably posted a Waldorf salad recipe on this blog before. Now that fall approaches, I have been thinking about those crunchy apples and walnuts. But on my kitchen table are a bunch of ripe nectarines. So I changed course and whipped up an unusual take on the Waldorf.

My latest version substitutes nectarines for apples and chopped pecans for walnuts, which is why I call this one southern. Of course, you could use peaches. And your favorite nuts or seeds would be fine. Go ahead and get creative!

If you are on the Whole 30 (Paleo challenge) with me, then you might need to make some adjustments to this salad. You might not be including dairy in your diet right now, so just skip the cream cheese. Mayonnaise is fine as long as you make your own with olive oil. All soy products are banned on the Whole 30, including soybean oil, which most commercial mayo's contain. Read your labels carefully.


2 ripe nectarines, diced
1 roasted chicken breast, diced
2 stalks of celery, diced
5-10 cucumber or pickle slices, homemade if possible (optional)
1 jalapeno, finely diced (optional)
2 TB pecan pieces, roasted and chopped
2-3 green onions, thinly sliced
2 TB mayo (Homemade if possible)
2 TB cream cheese (optional) or Greek yogurt or sour cream
Juice of half a lemon
Freshly ground black pepper

In a large bowl, mix mayo with cream cheese (or other dairy product) and/or lemon juice. Toss dressing with all other ingredients. Taste and season with salt and pepper as needed. Chill then serve. Makes 2-3 servings.