This old school classic doesn’t disappoint! Crunchy apple, celery, walnuts, and fresh grapes in a lemon, Dijon mustard, and coconut yoghurt dressing. Served with chicken and green beans.
Delicious Chicken & Waldorf Salad
Delicious Chicken & Waldorf Salad
with green beans & a mustard-yoghurt dressing
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Apple
- Apples
- Celery Stalk
- Celery Stalks
- Chicken
- Coconut Yoghurt
- Dijon Mustard
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Green Beans
- Green Leaves
- Lemon
- Lemons
- NOMU Provençal Rub
- Red Grapes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
PLUMPED GREEN BEANS
Boil the kettle. Submerge the sliced green beans in boiling water until plump and heated through, 2-4 minutes. Drain on completion.
LEMON MUSTARD DRESSING
In a salad bowl, add the coconut yoghurt, a squeeze of lemon juice (to taste) and the Dijon mustard. Mix until fully combined. Add water in 5ml increments until a creamy consistency. Season to taste.
SIZZLING CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 5-7 minutes. Flip, pop on the lid, and fry until cooked through, 5-7 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and seasoning.
APPLE & SALAD
Cut ½ the rinsed apple into thin wedges. Add to the bowl with the lemon mustard dressing. Set aside the remaining ½ for another meal. Add the sliced celery (to taste), ½ the halved grapes, the plumped green beans and ½ the chopped walnuts. Toss until fully coated in the lemon mustard dressing.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken slices. Garnish with the remaining grapes, a sprinkle of lemon zest and the remaining walnuts. Delicious, Chef!
Green Beans - 150g
Coconut Yoghurt - 25ml
Lemon - 1
Dijon Mustard - 2,5ml
Free-range Chicken Breast - 1
NOMU Provençal Rub - 10ml
Apple - 1
Celery Stalk - 1
Red Grapes - 80g
Walnuts - 10g
Green Leaves - 20g
PLUMPED GREEN BEANS
Boil the kettle. Submerge the sliced green beans in boiling water until plump and heated through, 2-4 minutes. Drain on completion.
LEMON MUSTARD DRESSING
In a salad bowl, add the coconut yoghurt, a squeeze of lemon juice (to taste) and the Dijon mustard. Mix until fully combined. Add water in 5ml increments until a creamy consistency. Season to taste.
SIZZLING CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 5-7 minutes. Flip, pop on the lid, and fry until cooked through, 5-7 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and seasoning.
APPLE & SALAD
Cut the rinsed apple into thin wedges. Add to the bowl with the lemon mustard dressing. Add the sliced celery (to taste), ½ the halved grapes, the plumped green beans and ½ the chopped walnuts. Toss until fully coated in the lemon mustard dressing.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken slices. Garnish with the remaining grapes, a sprinkle of lemon zest and the remaining walnuts. Delicious, Chef!
Green Beans - 300g
Coconut Yoghurt - 50ml
Lemon - 1
Dijon Mustard - 5ml
Free-range Chicken Breasts - 2
NOMU Provençal Rub - 20ml
Apple - 1
Celery Stalks - 2
Red Grapes - 160g
Walnuts - 20g
Green Leaves - 40g
PLUMPED GREEN BEANS
Boil the kettle. Submerge the sliced green beans in boiling water until plump and heated through, 2-4 minutes. Drain on completion.
LEMON MUSTARD DRESSING
In a large salad bowl, add the coconut yoghurt, a squeeze of lemon juice (to taste) and the Dijon mustard. Mix until fully combined. Add water in 5ml increments until a creamy consistency. Season to taste.
SIZZLING CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 5-7 minutes. Flip, pop on the lid, and fry until cooked through, 5-7 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and seasoning.
APPLE & SALAD
Cut 1½ of the rinsed apples into thin wedges. Add to the bowl with the lemon mustard dressing. Set aside the remaining ½ for another meal. Add the sliced celery (to taste), ½ the halved grapes, the plumped green beans and ½ the chopped walnuts. Toss until fully coated in the lemon mustard dressing.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken slices. Garnish with the remaining grapes, a sprinkle of lemon zest and the remaining walnuts. Delicious, Chef!
Green Beans - 450g
Coconut Yoghurt - 75ml
Lemons - 2
Dijon Mustard - 7.5ml
Free-range Chicken Breasts - 3
NOMU Provençal Rub - 30ml
Apples - 2
Celery Stalks - 3
Red Grapes - 240g
Walnuts - 30g
Green Leaves - 60g
PLUMPED GREEN BEANS
Boil the kettle. Submerge the sliced green beans in boiling water until plump and heated through, 2-4 minutes. Drain on completion.
LEMON MUSTARD DRESSING
In a large salad bowl, add the coconut yoghurt, a squeeze of lemon juice (to taste) and the Dijon mustard. Mix until fully combined. Add water in 5ml increments until a creamy consistency. Season to taste.
SIZZLING CHICKEN
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 5-7 minutes. Flip, pop on the lid, and fry until cooked through, 5-7 minutes. During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing and seasoning.
APPLE & SALAD
Cut the rinsed apples into thin wedges. Add to the bowl with the lemon mustard dressing. Add the sliced celery (to taste), ½ the halved grapes, the plumped green beans and ½ the chopped walnuts. Toss until fully coated in the lemon mustard dressing.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken slices. Garnish with the remaining grapes, a sprinkle of lemon zest and the remaining walnuts. Delicious, Chef!
Green Beans - 600g
Coconut Yoghurt - 100ml
Lemons - 2
Dijon Mustard - 10ml
Free-range Chicken Breasts - 4
NOMU Provençal Rub - 40ml
Apples - 2
Celery Stalks - 4
Red Grapes - 320g
Walnuts - 40g
Green Leaves - 80g
Woolies Products in this dish
