topBanner
Chicken and Pear Waldorf Salad

Chicken and Pear Waldorf Salad

with Creamy Green Onion and Yogurt Dressing

Read more

We've reinvented the classic Waldorf salad with juicy roasted grapes, green onion yogurt dressing and crisp pears. This isn't your average salad!

Allergens:Tree Nut/NoixMilk/LaitWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

170 g

Red Grapes

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 unit

Bartlett Pear

113 g

Spring Mix

100 g

Greek Yogurt

(ContainsMilk/Lait)

2 unit

Green Onions

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate55 g
Sugar23 g
Dietary Fiber5 g
Protein51 g
Cholesterol130 mg
Sodium950 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut ciabatta into 1-inch pieces. Toss grapes with 1/2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in bottom of oven, until grapes soften, 10-12 min. Arrange ciabatta pieces on another parchment-lined baking sheet. Toss with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toast in middle of oven, stirring halfway through cooking, until lightly golden, 7-8 min.

2

While grapes and croutons cook, halve, core, then cut the pear into 1/4-inch pieces. Thinly slice green onions. Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.

3

Add 1 tbsp oil (dbl for 4 ppl) tot the same pan, then chicken. Cook, until bottom of chicken is golden-brown, 6-7 min. Flip, cover and cook until chicken is golden-brown and cooked through, 6-7 min.**

4

While chicken cooks, whisk together yogurt, vinegar, green onions and 1/2 tsp sugar (dbl for 4ppl) in a small bowl. (NOTE: This is your dressing!) Season with salt and pepper. Add pear, spring mix, croutons and 2 tbsp dressing (dbl for 4 ppl) in a large bowl. Toss together.

5

Thinly slice chicken. Divide salad between plates, top with roasted grapes and chicken. Drizzle over remaining dressing and sprinkle over walnuts.