What are the main ingredients in Alvi’s Drift Chicken & Waldorf Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Alvi’s Drift Chicken & Waldorf Salad?

Calories: 513, Carbs: 57 grams, Fat: grams, Protein: 44.4 grams, Sugar: 31.1 grams, Salt: 584 grams

How do I prepare Alvi’s Drift Chicken & Waldorf Salad?

BROCCOLI: Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). TOAST: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SIZZLING CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside. DINNER IS SERVED!: Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef! APPLE SALAD: To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts. LEMON MUSTARD DRESSING: In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.

What should be prepared from my kitchen to make Alvi’s Drift Chicken & Waldorf Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Alvi’s Drift Chicken & Waldorf Salad

Name: Alvi’s Drift Chicken & Waldorf Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

This old school classic doesn’t disappoint! Crunchy apple, celery, walnuts, and fresh blueberries in a lemon, Dijon mustard, & yoghurt dressing. Served with chicken, lemon oil, and broccoli.

Alvi’s Drift Chicken & Waldorf Salad

with lemon oil, broccoli & a mustard-yoghurt dressing

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Broccoli Florets
Celery Stalk
Celery Stalks
Chicken
Dijon Mustard
Free-range Chicken Mini Fillets
Fresh Blueberries
Green Leaves
Lemon
Lemons
Low Fat Plain Yoghurt
NOMU Provençal Rub
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Alvi’s Drift Chicken & Waldorf Salad

Serves 1

BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally).
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEMON MUSTARD DRESSING
In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.
SIZZLING CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
APPLE SALAD
To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef!

Broccoli Florets - 100g
Walnuts - 10g
Low Fat Plain Yoghurt - 30ml
Lemon - 1
Dijon Mustard - 2,5ml
Free-range Chicken Mini Fillets - 150g
NOMU Provençal Rub - 10ml
Apple - 1
Celery Stalk - 1
Fresh Blueberries - 125g
Green Leaves - 20g

Download the Recipe

Serves 2

BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally).
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEMON MUSTARD DRESSING
In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.
SIZZLING CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
APPLE SALAD
To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef!

Broccoli Florets - 200g
Walnuts - 20g
Low Fat Plain Yoghurt - 60ml
Lemon - 1
Dijon Mustard - 5ml
Free-range Chicken Mini Fillets - 300g
NOMU Provençal Rub - 20ml
Apple - 1
Celery Stalks - 2
Fresh Blueberries - 125g
Green Leaves - 40g

Download the Recipe

Serves 3

BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally).
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEMON MUSTARD DRESSING
In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.
SIZZLING CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
APPLE SALAD
To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef!

Broccoli Florets - 300g
Walnuts - 30g
Low Fat Plain Yoghurt - 90ml
Lemons - 2
Dijon Mustard - 7,5ml
Free-range Chicken Mini Fillets - 450g
NOMU Provençal Rub - 30ml
Apples - 2
Celery Stalks - 3
Fresh Blueberries - 250g
Green Leaves - 60g

Download the Recipe

Serves 4

BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally).
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LEMON MUSTARD DRESSING
In a salad bowl, combine the yoghurt, a squeeze of lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and set aside.
SIZZLING CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, return all the chicken to the pan and baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
APPLE SALAD
To the bowl with the lemon mustard dressing, toss through the sliced apple, the sliced celery (to taste), the halved berries, the charred broccoli, and ½ the toasted walnuts.
DINNER IS SERVED!
Make a bed of the rinsed green leaves. Top with the dressed Waldorf salad and the chicken pieces. Drizzle over the lemon oil (to taste). Garnish with lemon zest and the remaining walnuts. Delicious, Chef!