Waldorf Style Salad
with Chicken Thigh, Bacon and Walnuts
- Nuts
- Walnuts
- Mustard
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
- Celery
Ingredients
350 grams
Salad Potatoes
80 grams
Green Beans
20 grams
Walnuts
(Contains: Nuts, Walnuts May be present: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
60 grams
British Smoked Bacon Lardons
2 unit(s)
British Chicken Thighs
1 unit(s)
Baby Gem Lettuce
(May be present: Celery)
1 unit(s)
Apple
1 unit(s)
Spring Onion
2 sachet(s)
Mayonnaise
17 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
1 tbsp
Water for the Dressing
Nutrition Values
Cooking Steps
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the salad potatoes into 2cm chunks (no need to peel). Trim the green beans then chop into thirds. Roughly chop the walnuts.
When the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 minutes. When the potatoes have 5 mins left, add the green beans to the pan to cook. When cooked, drain in a colander and allow to cool slightly.
Heat a drizzle of oil in a frying pan on medium-high heat. Add the bacon lardons and stir-fry until golden, 4-5 mins. When cooked, transfer the lardons to a bowl (but keep the pan as we will use it for the chicken). IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: Cook lardons thoroughly.
Pop the now empty pan back on medium-high heat, with a drizzle of oil if needed. Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. When cooked, transfer to a plate, cover and allow them to rest. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Cut the apple into quarters through the core, then cut out the core from each quarter. Thinly slice widthways. Trim and thinly slice the spring onion. In a small bowl, combine the mayonnaise, wholegrain mustard and water for the dressing (see ingredients for amount). Season to taste with salt and pepper. Add the lettuce, apple and spring onion to a large bowl, stir in 1/3 of your mustard mayonnaise and toss to combine.
In another bowl, combine the potatoes, beans and the remaining mustard mayonnaise. Divide the dressed baby gem and apple between your bowls and top with the beans and potatoes. Slice the chicken thighs widthways into 4 or 5 slices and lay them on top. Finish with the bacon and top with the walnuts. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-balanced mix of sweet, savoury, and smoky flavours that surprises many who wouldn't usually choose a salad. Some find the dressing a little bland or too mustardy, so adjust to taste.
- Ease of prep: Quick and straightforward to put together, with most finding it ready in well under 30 minutes.
- Suggestions: Reduce the mustard in the dressing if you prefer a milder flavour, or boost it for more punch; adding a little honey, feta, or extra apple can lift the dish. Letting the potatoes cool slightly before combining helps prevent the lettuce from wilting.
- Next-day meals: Leftovers keep well and make a great packed lunch the following day.
- Portions: Some felt the dish leaned heavily on potatoes — using fewer and adding extra salad leaves or spring onion helps balance it out.
- Protein: Many reviewers preferred chicken breast over thigh for this recipe, finding it better suited to a salad; the walnuts are worth toasting lightly if you find them too bitter.
