Thanksgiving is a time for family and friends; it's also a time to feast like kings and experience gluttony at its fullest. My favorite part about Thanksgiving are the leftovers  -- a little turkey sandwich with some cranberry sauce here, maybe a warm flaky turkey pot pie there, or make a turkey version of our Chicken Waldorf Salad (scroll down to watch!). 


I love this salad because there's so many textural components going on -- the crunchiness from the celery and walnuts, the slight sweetness from the grapes, and it's a straightforward recipe that can be used as a dip, in a sandwich/wrap or even on top of a salad. 

I like to make it a little healthier by substituting mayo for avocado -- it's a great way to get in your healthy fats. Be sure to watch our tutorial video here to learn all about avocados! 



  • 1 ½ cups of chopped, cooked chicken
  • 1 spoonful of mayo
  • 1 avocado, chopped
  • ¼ red onion, small diced
  • 1 celery stalk, chopped
  • a handful of grapes, halved
  • ½ cup chopped walnuts
  • 1 scallion, thinly sliced
  • and salt and pepper to taste


Take a large bowl and place in the chicken. Add a spoonful of mayo. Mix in the avocado, red onion, celery, grapes, walnuts, and scallions. Taste with salt and pepper.

Serve this alongside some crackers and fresh greens or feel free to add this on top of a salad or sandwich for lunch or dinner! Store any leftovers in a sealed glass or plastic container. You can keep this in the fridge for up to 5 days.


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