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Chicken and Pear Waldorf Salad
with Creamy Green Onion and Yogurt Dressing
We've reinvented the classic Waldorf salad with juicy roasted grapes, green onion yogurt dressing and crisp pears. This isn't your average salad!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
170 g
Red Grapes
28 g
Walnuts, chopped
(Contains Tree nuts)
1 unit
Pear
113 g
Spring Mix
100 g
Greek Yogurt
(Contains Milk)
2 unit
Green Onion
1 unit
Ciabatta Roll
(Contains Gluten)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt and Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut ciabatta into 1-inch pieces. Toss grapes with 1/2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in bottom of oven, until grapes soften, 10-12 min. Arrange ciabatta pieces on another parchment-lined baking sheet. Toss with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toast in middle of oven, stirring halfway through cooking, until lightly golden, 7-8 min.
While grapes and croutons cook, halve, core, then cut the pear into 1/4-inch pieces. Thinly slice green onions. Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) tot the same pan, then chicken. Cook, until bottom of chicken is golden-brown, 6-7 min. Flip, cover and cook until chicken is golden-brown and cooked through, 6-7 min.**
While chicken cooks, whisk together yogurt, vinegar, green onions and 1/2 tsp sugar (dbl for 4ppl) in a small bowl. (NOTE: This is your dressing!) Season with salt and pepper. Add pear, spring mix, croutons and 2 tbsp dressing (dbl for 4 ppl) in a large bowl. Toss together.
Thinly slice chicken. Divide salad between plates, top with roasted grapes and chicken. Drizzle over remaining dressing and sprinkle over walnuts.