Chicken Waldorf salad

Name: Chicken Waldorf salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 50 g walnuts; 2 little gem lettuces, leaves roughly chopped; 160 g Waitrose Green Seedless Grapes, sliced; ½ Granny Smith apple, cut into matchsticks; 2 stalks Essential Celery, finely sliced; 200 g cooked chicken, shredded

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.

4.5 out of 5 stars(2) Rate this recipe

Gluten freeHealthyLow in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

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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

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.
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.

Typical values per serving when made using specific products in recipe