HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWaldorf Style Salad
Waldorf Style Salad

Waldorf Style Salad

with Chicken and Bacon

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15 Green SmartPoints® per serving
15 Blue SmartPoints® per serving
11 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:Under 600 caloriesWW Approved

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 conflict 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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 grams

Salad Potatoes

80 grams

Green Beans

20 grams



210 grams

Chicken Thigh

60 grams

Bacon Lardons

2 sachet


(ContainsEgg, Mustard)

17 grams

Wholegrain Mustard


1 unit(s)

Baby Gem Lettuce

1 unit(s)


1 unit(s)

Spring Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2304 kJ
Energy (kcal)551 kcal
Fat31.0 g
of which saturates6.0 g
Carbohydrate37 g
of which sugars9.0 g
Protein33 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with 1/2 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 for the potatoes is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 minutes. When the potatoes have 5 minutes left, add the green beans to the pan to cook. When cooked, drain in a colander and allow to cool slightly.


Heat a splash of oil in a large frying pan over high heat. When hot, add the chicken thigh and bacon lardons. Cook, stirring frequently until the chicken and bacon are both golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when it is no longer pink in the middle. Cook lardons thoroughly.


In a small bowl, combine the mayonnaise and wholegrain mustard. Season to taste with salt and pepper.


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. Combine the lettuce, apple and spring onion in a large bowl, stir in one-third of your mustard mayonnaise and toss to combine.


Combine the remaining mayonnaise with the potatoes and beans in another bowl. Divide the dressed baby gem and apple between your bowls and top with the beans and potatoes. Finish with the chicken and bacon, and top with the walnuts. Enjoy!