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Chicken and Pear Waldorf Salad

Chicken and Pear Waldorf Salad

with Creamy Green Onion and Yogurt Dressing

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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
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

170 g

Red Grapes

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 unit

Bartlett Pear

56 g

Spring Mix

100 g

Greek Yogurt

(ContainsMilk/Lait)

2 unit

Green Onions

1 unit

Demi Baguette

(ContainsWheat/Blé)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2803 kJ
Calories670 kcal
Fat28 g
Saturated Fat4 g
Carbohydrate54 g
Sugar23 g
Dietary Fiber4 g
Protein50 g
Cholesterol130 mg
Sodium900 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Parchment Paper
Paper Towel
Large Non-Stick Pan
Large Bowl
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1 ROAST GRAPES & CROUTONS
1 ROAST GRAPES & CROUTONS
1

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.

2 PREP
2 PREP
2

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.

3 COOK CHICKEN
3 COOK CHICKEN
3

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.**)

4 MAKE DRESSING
4 MAKE DRESSING
4

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.

5 FINISH AND SERVE
5 FINISH AND SERVE
5

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.