Chicken and Pear Waldorf Salad
with Creamy Green Onion and Yogurt Dressing
Ingredients: Chicken breast • Grapes • Pear • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Walnuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
170 g
Red Grapes
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
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
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut ciabatta into 1-inch pieces.
- On a parchment-lined baking sheet, toss grapes with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Roast for 10-12 min, in the bottom of the oven, until grapes soften.
- On another parchment-lined baking sheet, arrange ciabatta pieces. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Toast for 7-8 min, in middle of oven, stirring halfway through cooking, until lightly golden.
- Meanwhile, halve, core, then cut the pear into 1/4-inch slices.
- Thinly slice green onions.
- Pat chicken dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add walnuts to the dry pan.
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate and set aside.
- Reheat the same pan over medium-high.
- Add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 6-7 min per side, until chicken is golden and cooked through.**
- When the chicken is almost done cooking, in a small bowl, whisk together yogurt, vinegar, green onions, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar.
- In a large bowl, add pear, spring mix, croutons and 2 tbsp (4 tbsp) dressing. Season with salt and pepper, then toss to coat.
- Thinly slice chicken.
- Divide salad between plates, top with roasted grapes and chicken.
- Drizzle remaining dressing over top and sprinkle with walnuts.
