Chicken Waldorf Salad
with Creamy Honey-Dijon Dressing
Cooking time
10 minutes
Servings
2/4
Calories
730 /serving
Put together the sweetness of grapes, crunchy walnuts and crisp celery, and you know you’re in for vintage Americana—namely the famous Waldorf salad (invented for a hotel ball in 1896). It’s made hefty with chicken and bulgur, all enveloped in a deliciously creamy honey-Dijon vinaigrette.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Head of lettuce
- 100g Grapes
- 2 Celery stalks
- 25g Chopped walnuts
- 30ml Mayonnaise
- 80g Bulgur
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
Contains: Eggs • Mustard • Walnuts • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
5 g
Sodium
400 mg
Total Carb
53 g
Sugars
16 g
Protein
41 g
Fibre
13 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Thinly slice the celery crosswise on an angle.
Make the salad
- In a large bowl, combine the mayo, vinaigrette and S&P.
- Add the lettuce, bulgur, celery, grapes and walnuts; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
