Waldorf Style Chicken Breast Salad
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Waldorf Style Chicken Breast Salad

Waldorf Style Chicken Breast Salad

with Chicken, Apple and Walnuts

Calorie Smart
High Protein

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.

Preparation Time30 minutes
Cooking time15 minutes


serving amount

350 grams

Salad Potatoes

80 grams

Green Beans

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

240 grams

Diced British Chicken Breast

25 grams

Apple and Sage Jelly

64 grams


(Contains Egg, Mustard)

17 grams

Wholegrain Mustard

(Contains Mustard)

1 unit(s)

Baby Gem Lettuce

1 unit(s)



Nutritional information

Energy (kJ)2090 kJ
Energy (kcal)499 kcal
Fat18.8 g
of which saturates2.1 g
Carbohydrate46 g
of which sugars17.2 g
Protein38.3 g
Salt1.05 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan
Large Bowl



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.


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.


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, until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken 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 until the chicken is nicely glazed, 1 min.


While everything cooks, in a large bowl, combine the mayo, wholegrain mustard (add less if you'd prefer) and a drizzle of oil.

Season with salt and pepper. Set aside.


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

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

Add the lettuce and apple to the bowl with the mustard mayo. Toss to coat. 


Once the potatoes and green beans have cooled slightly, add to the dressed lettuce and apple bowl. Toss to combine. Taste and season with salt and pepper if needed.

Share the salad between your bowls. Top with the glazed chicken.

Scatter over the walnuts to finish.



Step 3 MOD: If you’ve chosen diced chicken breast instead of thigh, cook the recipe in the same way.