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Greatest plates · Salad
Waldorf Salad with Chicken, Grapes and Toasted Walnuts
The 1890s hotel salad, still one of the best things to do with an apple. Grapes and celery for crunch and sweetness, walnuts toasted so they taste of something, and a yoghurt dressing sharpened with Dijon and cider vinegar instead of a bowl of mayonnaise.
Serves 3Prep 10 minCook 12 minSaladChicken
Containsdairy · nuts
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 32%Carbs 21%Fat 47%
About 535 kcal a serve — 44 g protein, 29 g carbs, 29 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 3
Method
Toast the walnuts
WalnutsToast the walnuts in a dry pan over medium-high heat for about five minutes, shaking every few seconds. They go from raw to fragrant to burnt quickly, so stay with them — untoasted walnuts are what makes most Waldorf salads dull.
In the frying panWalnuts →
5 min
Cook and dice the chicken
ChickenSeason the chicken with the salt and black pepper and pan-fry it in the olive oil, five to six minutes a side, until firm and cooked through. Rest it five minutes, then dice it.
In the frying panChicken →
12 min
Whisk the dressing
DressingWhisk the olive oil, yoghurt, mustard, maple syrup, cider vinegar and salt together until smooth and pourable.
In the bowlDressing →
2 min
Build and toss
TossCombine the cos, grapes, celery, apple, walnuts and chicken in a large bowl, pour the dressing over and toss until everything is lightly coated.
In the bowlToss →
5 min
Cook's noteDress it just before serving — the apple browns and the lettuce wilts within the hour. Halve the grapes rather than leaving them whole; whole ones roll off the fork and never pick up any dressing.
Estimated per serve
535 kcal · 44 g protein · 29 g carbs · 29 g fatestimates, within ~10%
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