We've reinvented the classic Waldorf salad with juicy roasted grapes, green onion yogurt dressing and crisp pears. This isn't your average salad!
Walnuts, chopped(ContainsTree Nut/Noix)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat the oven to 450°F (to roast grapes and croutons). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut baguette into 1-inch pieces. On a parchment-lined baking sheet, toss grapes with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until grapes soften, 10-12 min. On another parchment-lined baking sheet, arrange baguette pieces. Toss with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toast in middle of oven, alongside grapes, stirring halfway through cooking, until lightly golden, 7-8 min.
Meanwhile, halve, core, then thinly slice pear(s). Thinly slice green onions. Pat chicken dry with paper towel. 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.
To the same pan, add 1 tbsp oil (dbl for 4 ppl), 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. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, in a small bowl, whisk together yogurt, 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl), then green onions. Season with salt and pepper. In a large bowl, add pear, spring mix, croutons and 2 tbsp dressing (dbl for 4 ppl). Toss together.
Thinly slice chicken. Roughly chop toasted walnuts. Divide salad between plates, top with roasted grapes and chicken. Drizzle over remaining dressing and sprinkle over walnuts.