Waitrose and Partners
Chicken Waldorf salad

Chicken Waldorf salad

The original Waldorf salad was created in the famous New York hotel in the late 19th century. We’ve mixed things up with chicken (perfect for using up roast leftovers) plus an extra-zingy dill dressing.

4 out of 5 stars(1) Rate this recipe
Gluten freeHealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Ingredients

  • 50g walnuts
  • 2 little gem lettuces, leaves roughly chopped
  • 160g Waitrose Green Seedless Grapes, sliced
  • ½ Granny Smith apple, cut into matchsticks
  • 2 stalks Essential Celery, finely sliced
  • 200g cooked chicken, shredded

Dressing

  • 3 tbsp Essential Low Fat Natural Yogurt
  • 3 tbsp Essential Half Fat Mayonnaise
  • 3 tbsp chopped dill leaves
  • 1½ tsp Dijon mustard
  • 1½ tsp clear honey
  • ½ lemon, juice

Method

  1. Toss the walnuts in a dry frying pan over a low-medium heat for 3-4 minutes or until toasted; set aside to cool. Meanwhile, mix all the dressing ingredients together and season.

  2. Divide the lettuce between 2 plates and top with the grapes, apple and celery. Roughly break up the toasted walnuts and scatter over the top. Add the shredded chicken and spoon over the dressing to serve.

Cook’s tip

Leftovers

Grapes

Add grapes to a roast chicken as it cooks or to a creamy tarragon sauce to serve alongside chicken thighs. They’re also delicious with cheese – slice a few and add to a cheese toastie.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,379kJ/ 570kcals

Fat

31g

Saturated Fat

4.4g

Carbohydrates

32g

Sugars

30g

Fibre

5.7g

Protein

37g

Salt

1.5g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating