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Waldorf Style Chicken Breast Salad
Waldorf Style Chicken Breast Salad

Waldorf Style Chicken Breast Salad

with Apple and Walnuts

This delicious Waldorf Style Chicken Breast Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Allergens:
Tree nuts
Egg
Senf

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

80 grams

Green Beans

20 grams

Walnuts

(Contains: Tree nuts May contain traces of: Erdnüsse, Sesamsamen, Schalenfrüchte)

260 grams

Diced British Chicken Breast

25 grams

Apple and Sage Jelly

64 grams

Mayonnaise

(Contains: Egg, Senf)

17 grams

Wholegrain Mustard

(Contains: Senf)

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Apple

Nutritional information

Energy (kcal)504 kcal
Energy (kJ)2107 kJ
Fat18.8 g
of which saturates2.1 g
Carbohydrate45.6 g
of which sugars17 g
Dietary Fibre4.6 g
Protein38.5 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Colander
Large Frying Pan
Small Bowl
Large Bowl

Instructions

Get Prepped
1

Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat for the potatoes.

Halve the salad potatoes (no need to peel). Trim the green beans and cut into thirds.

Roughly chop the walnuts.

Cook the Potatoes and Beans
2

When the water is boiling, add the potatoes to the pan, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.

When the potatoes have 5 mins left, add the green beans to the same pan and cook for the remaining time until the veg is tender.

Once cooked, drain in a colander and set aside to cool slightly.

Fry the Chicken
3

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the diced chicken. Season with salt and pepper. Cook, stirring frequently, until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle.

Add the apple and sage jelly to the chicken and stir to coat. Heat the sauce until the chicken is nicely glazed, 1 min.

Mix the Mustard Mayo
4

While everything cooks, in a small bowl, mix together the mayo and wholegrain mustard (add less if you don't love mustard).

Season to taste with salt and pepper.

Salad Time
5

Trim the baby gem, halve lengthways, then thinly slice.

Quarter, core and thinly slice the apple widthways (no need to peel). 

Add the lettuce and apple to a large bowl. Stir through a third of the mustard mayo and toss to coat. 

Combine and Serve
6

Once the potatoes and beans have cooled slightly, add to another large bowl and stir through the remaining mustard mayo.

Share the dressed baby gem salad between your bowls. Top with the potatoes and beans, followed by the glazed chicken.

Scatter over the walnuts to finish.

Enjoy!

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