Waldorf Style Salad
with Chicken, Apple and Walnuts
- Nuts
- Egg
- Mustard
- Peanut
- May contain traces of allergens
- Sesame
- Nuts
This delicious Waldorf Style Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
350 grams
Salad Potatoes
80 grams
Green Beans
20 grams
Walnuts
(Contains: Nuts May be present: Peanut, Sesame, Nuts)
240 grams
Diced British Chicken Thigh
25 grams
Apple and Sage Jelly
64 grams
Mayonnaise
(Contains: Egg, Mustard)
17 grams
Wholegrain Mustard
(Contains: Mustard)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Apple
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with 1/2 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The apple and sage jelly glaze on the chicken is a highlight for many, though some found the overall seasoning too heavy or the dressing too mustardy. Adding a squeeze of lemon juice to the dressing can help balance the flavours.
- Ease of prep: Straightforward to follow, though some found it more time-consuming than expected for a salad; the multiple components add up.
- Suggestions: Use less wholegrain mustard in the dressing if you prefer a milder taste, and consider soaking the sliced apple in lemon juice to prevent browning and add a pleasant sharpness. If the potato quantity feels too generous, simply use less and reduce the boiling time to suit the size of your pieces.
- Next-day meals: This salad keeps well and several people enjoyed it cold the following day, making it a handy option for lunch.
- Portions: Some felt the recipe leaned heavily on potato relative to chicken and salad leaves; adding extra chicken or a little more lettuce helps balance the dish.
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