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Waldorf Style Salad
Waldorf Style Salad

Waldorf Style Salad

with Chicken, Apple and Walnuts

Named for the Waldorf-Astoria hotel in New York City where it was first created, this salad was originally only apples, celery and mayonnaise, but now often contains nuts and even grapes! Here, we're making it a filling meal rather than an appetiser by adding chicken as well as extra veg in the form of green beans, lettuce and potatoes.

Tags:
High Protein
Calorie Smart
Low Carb
Allergens:
Nuts
Walnuts
Egg
Mustard

The quantities provided above are averages only.

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.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove

350 grams

Salad Potatoes

80 grams

Green Beans

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

240 grams

Diced British Chicken Breast

1 sachet(s)

Roasted Spice and Herb Blend

64 grams

Mayonnaise

(Contains: Egg, Mustard)

10 grams

Wholegrain Mustard

(Contains: Mustard)

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Apple

Nutritional information

Energy (kJ)2047 kJ
Energy (kcal)489 kcal
Fat18.3 g
of which saturates2 g
Carbohydrate46.9 g
of which sugars9.3 g
Dietary Fibre8.2 g
Protein36.5 g
Salt0.76 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Saucepan
Sieve
Spoon
Large Frying Pan
Large Bowl

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Halve the salad potatoes (no need to peel). Trim the green beans and cut into thirds.

Roughly chop the walnuts.

Once the oven is hot, roast the garlic parcel until soft, 10-12 mins. 

Cook the Potatoes and Beans
2

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
3

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 and sprinkle over the roasted herb and spice blend. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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.

Mix the Mustard Mayo
4

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

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork and add to the mayonnaise.

Season with salt and pepper. Set aside.

Salad Time
5

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
6

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!

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