Our take on the classic Waldorf salad. Crisp lettuce, apple, celery, crunchy walnuts, sweet cranberries and a creamy dressing – served with rosemary chicken.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the marinade for the chicken. (Store in an airtight jar in the fridge)
Ingredients
- 1 Tbsp honey
- 1 Tbsp olive oil (plus extra for cooking)
- 1 Tbsp wholegrain mustard
- 2-3 Tbsp fresh rosemary (finely chopped)
- 2 garlic cloves (crushed)
- 1 lemon (juice and zest)
- Salt and pepper
Method
- Add all of the ingredients into a jar and shake well to combine.
Tips
Tips
- In a traditional Waldorf salad, the apple, celery, walnuts and cranberries are tossed in the mayonnaise dressing and then placed onto a bed of lettuce. In our take, we toss the salad in the dressing first, ensuring each lettuce leaf is dressed – we think this helps to distribute the dressing better and keeps the apple and celery crisp and fresh.
- Add heavy objects last to salads (like apple, celery, walnuts and cranberries) and give them just a gentle toss. If you were to add them first, they would all fall to the bottom of the salad.
Shortcuts
Vegetables
- Add some finely sliced red onion.
- Serve with a side of our whole baked potatoes.
Protein
- For a vegetarian option, swap chicken for marinated halloumi. Use a ½ portion of the marinade, then add 180g of cubed halloumi. You will need to adjust the cooking time.
Other
- Swap cranberries for raisins or finely chopped dates. Note cranberries are slightly more tart.
Ingredients
Rosemary chicken
- 600g chicken breast (cut into bite size pieces)
- 1 Tbsp honey
- 1 Tbsp olive oil (plus extra for cooking)
- 1 Tbsp wholegrain mustard
- 2-3 Tbsp fresh rosemary (finely chopped)
- 2 garlic cloves (crushed)
- 1 lemon (juice and zest)
- Salt and pepper
Waldorf salad
- 1 bag baby cos (roughly torn)
- ¼ bunch celery (2-3 sticks, finely sliced)
- 1 small green apple (finely sliced)
- ¼ cup walnuts (roasted and roughly chopped)
- ¼ cup dried cranberries
Dressing
- 2 Tbsp yoghurt
- 2 Tbsp mayonnaise
- 1 Tbsp apple cider vinegar
- 1 tsp wholegrain mustard
Method
- Sart by marinating the chicken. Add the honey, olive oil, mustard, rosemary, garlic, lemon juice and zest into a medium bowl; mix well to combine. Add the chicken and season with salt and pepper. Set aside and allow to marinate for 20 minutes while you prepare the ingredients for the salad.
- Add about 1 Tbsp of olive oil to a large frying pan over medium-high heat. Once hot, add the chicken pieces in an even layer and cook undisturbed for 4 minutes. Flip and cook for an additional 3-4 minutes (stirring occasionally) or until the chicken is golden brown and cooked through. Remove from the pan and allow to cool while you assemble the salad.
- Add all the dressing ingredients into a small bowl and mix until combined.
- Add the baby cos to a large bowl, pour over the dressing and toss well to coat each leaf in the dressing. Add the celery, apple, walnuts and cranberries; gently toss then arrange onto a large plate or platter. Nestle in chicken or serve on the side.
Variations
Vegetables
- Add some finely sliced red onion.
- Serve with a side of our whole baked potatoes.
Protein
- For a vegetarian option, swap chicken for marinated halloumi. Use a ½ portion of the marinade, then add 180g of cubed halloumi. You will need to adjust the cooking time.
Other
- Swap cranberries for raisins or finely chopped dates. Note cranberries are slightly more tart.
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