Lascaux Chicken Waldorf Salad

What makes it Lascaux? That’s just a fun reference to the site of a cave in France that contains Paleolithic wall drawing and paintings. What makes it Waldorf? Crisp apples, sweet grapes, hearty celery, and crunchy walnuts, bathed in a mayonnaise-based dressing that’s Paleo-friendly of course! This classic salad is both sweet and savory and comes with the bonus of being packed with nutrition. It’s best served shortly after being prepared.

If you like this “mayonnaise-y” chicken salad, try our No Potato Salad and Simple Tuna Salad. Or for less dressed chicken salad, try our Kale Salad with Chicken.

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Lascaux Chicken Waldorf Salad

Servings 2

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 330

carbohydrate 11g

protein 28g

fat 20g


  • 2 piece(s) chicken breast(s), boneless skinless (4-6 oz) diced
  • 1 large apple(s), tart cored and diced
  • 1 large celery stalk(s) chopped
  • 1/2 cup(s) walnuts chopped
  • 1/4 cup(s) Paleo mayonnaise
  • 2 teaspoon(s) lime juice
  • 2 teaspoon(s) honey, raw
  • 1/8 teaspoon(s) black pepper freshly ground, to taste
  • 1/4 teaspoon(s) sea salt


  1. Cut chicken into 1/2 inch slices.Heat a large sauté pan over medium-high heat and add coconut oil when hot. Sauté chicken breasts for 10-15 minutes, stirring often, until fully cooked; season with sea salt and freshly cracked black pepper if desired. Shred if desired.
  2. In a medium bowl, combine chicken, apple, celery and walnuts. Set aside.
  3. In a small bowl, combine mayonnaise, lime juice and honey and mix until well blended.
  4. Season with sea salt and freshly ground black pepper if desired.
  5. Spoon dressing over chicken and toss to coat completely. If making salad ahead of time, keep chicken mixture and dressing separate until just before eating.

This recipe inspired in part or in whole from here


  1. I really liked how this came out. I used mayo and olive oil, both, and added a sprinkling of poppy seed with the pepper. I think I’ll be making this again soon!

  2. aren’t waldorf salads supposed to have red grapes also? it would be a great addition to add halved red seedless grapes to this.

  3. Why do you suggest to keep the dressing separate from the chicken before serving? I’d like to make this ahead for work lunches, and I’d like to avoid using multiple containers if possible.

    1. Michelle – I don’t think it should make too much of a difference. I’m looking into changing those instructions right now. Let us know how it works out for you if you pre-mix the salad with the dressing.

  4. Tried this the other day, barely managed to finish. Not sure if it was the mayo or the lime, but it made me a bit queasy by the end. Not quite a fan.

  5. I mixed the chicken and dressing together and brought it to work and ate it over several days…still very tasty. Everything is still crunchy. I liked this one and will make it again!

  6. I also skipped the mayo (too lazy to make it!) and substituted olive oil. I also added a bit of apple cider vinegar. This salad was delicious! Very flavorful with lots of good crunch. I look forward to the leftovers!

    1. Cassandra P, you could certainly try it with pork or turkey. Let us know if you try it with a different meat and how it goes.

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