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Waldorf Style Salad

Waldorf Style Salad

with Chicken, Apple and Walnuts

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

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 Thigh

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)2351 kJ
Energy (kcal)562 kcal
Fat28.9 g
of which saturates5 g
Carbohydrate46.2 g
of which sugars17.2 g
Protein35.4 g
Salt1.12 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Large Bowl


Get Prepped

Bring a large saucepan of water with1/2 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.

Cook the Potatoes and Beans

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

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.

Mix the Mustard Mayo

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.

Salad Time

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. 

Combine and Serve

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.