I found this recipe by a guest blogger on The Pioneer Woman's website, and it makes a few changes that really step up the taste of the original recipe. Mainly substituting toasted pecans for walnuts, and adding sour cream to the dressing.
Here is my version of her recipe:
Chicken Waldorf Salad
*Cook two chicken breasts, seasoned with salt and pepper. Let cool and slice into bite-size pieces.
In a large bowl, mix:
1 stalk celery, thinly sliced
1 apple, chopped
3/4 cup halved red grapes
3/4 cup toasted pecans*
Dressing: 3/4 cup mayo, 1/4 cup sour cream, salt and pepper, Tbs. of lemon juice
Mix all ingredients together and serve on a bed of lettuce.
* I like to have cooked chicken on hand in the summer for salads and wraps. I usually cook four breasts at a time, first marinating in Italian dressing (for 20 minutes or so, usually just while I'm waiting for the oven to heat up), then I roast them in the oven and when cooled slice each one and put in a baggie to freeze individually.
** I toast the pecans in the microve. Put on a paper plate, and cook on high for a minute at a time until browned.
A great make-ahead meal to have on a hot summer night.