Chicken and Pear Waldorf Salad

Name: Chicken and Pear Waldorf Salad with Creamy Green Onion and Yogurt Dressing
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Chicken Breasts; 170 g Red Grapes; 28 g Walnuts, chopped; 1 unit(s) Pear; 113 g Spring Mix; 1 unit(s) Greek Yogurt; 2 unit(s) Green Onion; 1 unit(s) Ciabatta Roll; 1 tbsp White Wine Vinegar; 100 g Bacon Strips; ½ tsp Sugar*; ½ tsp Salt and Pepper*; 2 tbsp Oil*

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:

Walnuts

•Milk

•Sulphites

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

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

170 g

Red Grapes

28 g

Walnuts, chopped

(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)

1 unit(s)

Pear

113 g

Spring Mix

1 unit(s)

Greek Yogurt

(Contains Milk)

2 unit(s)

Green Onion

1 unit(s)

Ciabatta Roll

1 tbsp

White Wine Vinegar

(Contains Sulphites)

100 g

Bacon Strips

Not included in your delivery

½ tsp

Sugar*

½ tsp

Salt and Pepper*

2 tbsp

Oil*

Nutrition Values

Calories800 kcal

Fat46 g

Saturated Fat10 g

Carbohydrate34 g

Sugar23 g

Dietary Fiber5 g

Protein52 g

Cholesterol160 mg

Sodium710 mg

Trans Fat0 g

Potassium1150 mg

Calcium125 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Large Bowl

•Whisk

•Small Bowl

Instructions

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 the bottom of the 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.

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.

Add 1 tbsp oil (dbl for 4 ppl) to 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.**

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.

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