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Waldorf-Style Chicken Salad
with Walnuts, Apple & Marinated Grapes
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Time20 min
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Servings2
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NutritionEst. 490 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Our take on the classic Waldorf salad features traditional ingredients like walnuts, celery, seasonal fruit, and bites of tender chicken—plus a flavorful twist on the typical creamy dressing thanks to a tangy-sweet combo of whole grain mustard, fromage blanc, and honey.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 Apple
- 4 oz Red Seedless Grapes
- 2 stalks Celery
- 1 head Romaine Lettuce
- 1 Tbsp Honey
- 1 Tbsp Whole Grain Dijon Mustard
- 2 Tbsps Fromage Blanc
- ¼ cup Roasted Walnuts
- 2 Tbsps Chicken Demi-Glace
- 1 Tbsp Rice Vinegar
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the grapes:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the lettuce. Core and medium dice the apple. Halve the celery stalks lengthwise, then thinly slice crosswise. Combine in a large bowl. Roughly chop the walnuts. Remove and discard any stems from the grapes; halve the grapes. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the demi-glace. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
3
Make the dressing:
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), mustard, and fromage blanc. Taste, then season with salt and pepper if desired.
4
Make the salad & serve your dish:
To the bowl of prepared vegetables and apple, add the marinated grapes (including any liquid) and dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and chopped walnuts. Enjoy!
1
Prepare the ingredients & marinate the grapes:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the lettuce. Core and medium dice the apple. Halve the celery stalks lengthwise, then thinly slice crosswise. Combine in a large bowl. Roughly chop the walnuts. Remove and discard any stems from the grapes; halve the grapes. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the demi-glace. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
3
Make the dressing:
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), mustard, and fromage blanc. Taste, then season with salt and pepper if desired.
4
Make the salad & serve your dish:
To the bowl of prepared vegetables and apple, add the marinated grapes (including any liquid) and dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and chopped walnuts. Enjoy!
Tips from Home Chefs
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