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

Waldorf-Style Chicken Salad

with Walnuts, Nectarine & Marinated Grapes

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

From the Test Kitchen

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

Dietary Information

WW Recommended Diabetes Friendly Carb Conscious Mediterranean Diet 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
View Full Nutrition
Nutrition Label
Download
Blue Apron, a proud supporter of
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

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
Browse Steps
1 of 4