Chicken and Pear Waldorf Salad
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Chicken and Pear Waldorf Salad

Chicken and Pear Waldorf Salad

with Creamy Green Onion and Yogurt Dressing

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

The quantities provided above are averages only.

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 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

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*

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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

Cooking Steps

ROAST GRAPES & CROUTONS
1

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.

PREP & TOAST WALNUTS
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.

COOK CHICKEN
3

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.**

MAKE DRESSING
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.

FINISH AND SERVE
5

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