Dinner

Chicken Waldorf Salad

A timeless American classic — shredded chicken, crisp celery, sweet apple, and crunchy walnuts in a creamy Greek yoghurt dressing with a hint of Dijon.

StandardGluten Free
236
kcal
29g
Protein
7g
Carbs
10g
Fat
£1.30
Per Serving
⏱ Prep: 15 min 🍳 Cook: 20 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Breast 300g chicken breast 495 kcal
Greek Yoghurt (0% fat) 120g Greek yoghurt 68.4 kcal
Spinach (baby) 60g baby spinach 13.8 kcal
Apples (Gala) 1 medium apple 78 kcal
Lemon ¼ lemon (juice) 4 kcal
Celery 2 celery stalks 13.6 kcal
Walnuts 40g walnuts 261.6 kcal
Wholegrain Mustard 1 tsp wholegrain mustard 5.5 kcal
👨‍🍳 Method
  1. 1Poach or grill chicken breasts for 18–20 mins until cooked through. Rest 5 mins, then shred.
  2. 2Mix Greek yoghurt with Dijon mustard, lemon juice, salt and pepper.
  3. 3Slice celery stalks thinly on the diagonal. Core and cube apple — toss with a little lemon juice.
  4. 4Roughly chop walnuts.
  5. 5Arrange spinach on plates.
  6. 6Toss chicken, celery, apple, and walnuts with the yoghurt dressing.
  7. 7Pile on top of spinach and serve.

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