Waldorf Style Salad
with Chicken, Bacon and Walnuts
This delicious Waldorf Style Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
350
Salad Potatoes
80
Green Beans
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
210
Diced Chicken Thigh
60
Bacon Lardons
64
Mayonnaise
(Contains Egg, Mustard)
17
Wholegrain Mustard
(Contains Mustard)
1
Baby Gem Lettuce
1
Apple
1
Spring Onion
Nutritional information
Utensils
Instructions
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel). Trim the green beans and cut into thirds.
Roughly chop the walnuts.
When your pan of water is boiling, add the potatoes 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 tender.
Once cooked, drain everything in a colander and allow to cool slightly.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and bacon lardons. 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. The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.
While everything cooks, in a small bowl, combine the mayonnaise and wholegrain mustard.
Season to taste with salt and pepper.
Trim the baby gem, halve lengthways, then thinly slice widthways.
Quarter, core and thinly slice the apple widthways (no need to peel). Trim and thinly slice the spring onion.
Add the lettuce, apple and spring onion to a large bowl. Stir through a third of the mustard mayo and toss to coat.
Once the potatoes and beans have cooled slightly, add to another 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 chicken and bacon.
Scatter over the walnuts to finish.
Enjoy!
