Waldorf-Style Chicken Salad with Walnuts, Nectarine & Marinated Grapes

Waldorf-Style Chicken Salad

with Walnuts, Nectarine & Marinated Grapes

Group Created with Sketch. 25 min
WW™ Approved Diabetes Friendly Carb Conscious Mediterranean Diet 600 Calories Or Less i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
  • View All
    Nutrition Label
    Download

Our take on the classic Waldorf salad features traditional ingredients like walnuts, celery, fruit, and tender chicken—plus a flavorful twist on the typical creamy dressing thanks to a combo of whole grain mustard, fromage blanc, and honey.
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
CLICK FOR RECIPE CARD

Get Cooking
Blue Apron, a proud supporter of
Ada foodhub logo tm wht spoon
fresh
ingredients
Waldorf-Style Chicken Salad with Walnuts, Nectarine & Marinated Grapes
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • 4 oz Red Seedless Grapes
  • 2 stalks Celery
  • 1 Romaine Lettuce Heart
  • 1 Nectarine
  • 1 Tbsp Whole Grain Dijon Mustard
  • 2 Tbsps Fromage Blanc
  • ¼ cup Roasted Walnuts
  • 1 Tbsp Rice Vinegar
  • 2 tsps Honey
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & marinate the grapes
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. Pit and medium dice the nectarine. Halve the celery lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, diced nectarine, and sliced celery. Roughly chop the walnuts. 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. 

Cook & chop the chicken
2 Cook & chop the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; roughly chop.

*An instant-read thermometer should register 165°F.

Make the dressing
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. 

Make the salad & serve your dish
4 Make the salad & serve your dish

To the bowl of prepared vegetables and nectarine, 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 chopped chicken and chopped walnuts. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & marinate the grapes
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. Pit and medium dice the nectarine. Halve the celery lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, diced nectarine, and sliced celery. Roughly chop the walnuts. 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 & chop the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; roughly chop.

*An instant-read thermometer should register 165°F.

Cook & chop the chicken
Make the dressing
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 nectarine, 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 chopped chicken and chopped walnuts. Enjoy!

Make the salad & serve your dish