Caesar-Dressed Chicken Waldorf Salad
with Walnuts & Apple
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
The fruity crunch of Waldorf salad and the creamy goodness of Caesar salad. What more could you need? Except maybe seared chicken in a peppery spice rub, plus a sprinkle of walnuts, to ensure you get your proteins (and not your carbs).
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Celery stalk
- 1 Apple
- 1 Head of curly leaf lettuce
- 1 Scallion
- 90ml Caesar vinaigrette
- 25g Chopped walnuts
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Mustard • Walnuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
5 g
Sodium
800 mg
Total Carb
25 g
Sugars
15 g
Protein
40 g
Fibre
6 g
Preparation
Toast the walnuts
- Heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Halve the celery lengthwise; thinly slice crosswise.
- Thinly slice the scallion crosswise.
- Core and medium-dice the apple.
Make the salad & serve
- In a large bowl, combine the lettuce, celery, apple and vinaigrette.
- Divide the salad between your plates.
- Top with the chicken.
- Garnish with the walnuts and scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
