Chicken Waldorf Salad

Chicken Waldorf Salad was originally created in the Waldorf Astoria Hotel in New York not by a chef but by the room dining manager. Two varieties of apples are used in this salad, apples contain pectin, a type of fiber that acts as a prebiotic improving your gut health.

    This combination does not exist.

    Yoghurt 10.0 grams


    Walnuts 15.0 grams


    Mayonnaise 20.0 grams


    Dijon Mustard 5.0 grams

    Dijon Mustard

    Honey 10.0 grams


    Cherry Tomatoes 15.0 grams

    Cherry Tomatoes

    Celery 30.0 grams


    Mixed Salad leaves 35.0 grams

    Mixed Salad leaves

    Granny Smith Apple 30.0 grams

    Granny Smith Apple

    Red Gala Apple 30.0 grams

    Red Gala Apple

    Black Grapes 30.0 grams

    Black Grapes

    Chicken Breast 100.0 grams

    Chicken Breast

    • Time : 25.0 mins
    • |
    • Calories: 361.0 kcal
    • |
    • Protein : 40.0 g
    • |
    • Fat : 13.0 g
    • |
    • Carb. : 23.0 g
    : Your Kitchen Essentials
    Utensils: Pot | Mixing Bowl x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Make sure the chicken sits out of the fridge for at least 15 minutes before cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Apples: cut into cubes. Peeling them is optional
    - Celery: cut into thick slices
    - Black Grapes: cut into halves
    - Cherry Tomatoes: cut into halves
    - Mixed Salad Leaves: just wash and dry
    - Walnuts: chop roughly, if you want.
    : Grill the Chicken
    Heat some oil in a pan. Lightly season the chicken. Next add the chicken and pan grill for around 4 minutes on each side. Once the chicken is cooked. Keep it aside for 5 minutes or until it is cool enough to handle and then cut into cubes.
    : Prepare the Dressing and the Salad
    In a mixing bowl combine; the mayonnaise, yoghurt, Dijon mustard, honey, extra virgin olive oil and some seasoning. Mix until it is smooth.

    In a mixing bowl combine; apples, black grapes, celery, cherry tomatoes and the chicken cubes. Add the dressing and coat well.

    Plate and Serve:
    Plate the salad by putting the mixed salad leaves at the base and then topping it off with the rest of the salad. Garnish with the walnuts and serve.