Get ready for an updated classic, Chef! Chicken breast is fried and basted with butter and a special rub. Served over a modern Waldorf salad featuring crunchy apple, juicy grapes, and celery, all tossed in a creamy Dijon-lemon dressing. Finished with crispy chickpeas and toasted walnuts for superb texture.
Grilled Chicken & Waldorf Salad
Grilled Chicken & Waldorf Salad
with grapes & chickpeas
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Apple
- Apples
- Celery Stalk/s
- Celery Stalks
- Chicken
- Chickpeas
- Dijon Mustard
- Free-range Chicken Mini Fillets
- Grapes
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU One For All Rub
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
GOLDEN Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
DIJON DRESSING
In a salad bowl, combine the yoghurt, lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and toss through the apple, celery (to taste), Grapes, Chickpeas, and ½ the walnuts.
FRY THE Chicken
Place a clean 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, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
GRAB THE PLATES
Make a bed of the salad leaves. Top with the dressed Waldorf salad and the Chicken pieces. Garnish with the remaining walnuts. Delicious, Chef!
GOLDEN Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
DIJON DRESSING
In a salad bowl, combine the yoghurt, lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and toss through the apple, celery (to taste), Grapes, Chickpeas, and ½ the walnuts.
FRY THE Chicken
Place a clean 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, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
GRAB THE PLATES
Make a bed of the salad leaves. Top with the dressed Waldorf salad and the Chicken pieces. Garnish with the remaining walnuts. Delicious, Chef!
GOLDEN Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
DIJON DRESSING
In a salad bowl, combine the yoghurt, lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and toss through the apple, celery (to taste), Grapes, Chickpeas, and ½ the walnuts.
FRY THE Chicken
Place a clean 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.
GRAB THE PLATES
Make a bed of the salad leaves. Top with the dressed Waldorf salad and the Chicken pieces. Garnish with the remaining walnuts. Delicious, Chef!
GOLDEN Chickpeas
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
DIJON DRESSING
In a salad bowl, combine the yoghurt, lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and toss through the apple, celery (to taste), Grapes, Chickpeas, and ½ the walnuts.
FRY THE Chicken
Place a clean 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.
GRAB THE PLATES
Make a bed of the salad leaves. Top with the dressed Waldorf salad and the Chicken pieces. Garnish with the remaining walnuts. Delicious, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Chicken & Waldorf Salad?
The preparation time for Grilled Chicken & Waldorf Salad with grapes & chickpeas is between 15 and 20 minutes.
What is the total time required to make Grilled Chicken & Waldorf Salad with grapes & chickpeas?
The total time required to make Grilled Chicken & Waldorf Salad with grapes & chickpeas is between 20 and 25 minutes.
How many servings does Grilled Chicken & Waldorf Salad provide?
4 servings
What are the main ingredients in Grilled Chicken & Waldorf Salad?
Apple, Apples, Celery Stalk/s, Celery Stalks, Chicken, Chickpeas, Dijon Mustard, Free-range Chicken Mini Fillets, Grapes, Lemon Juice, Low Fat Plain Yoghurt, NOMU One For All Rub, Salad Leaves, Walnuts
What is the nutritional information of Grilled Chicken & Waldorf Salad?
Calories: 732, Carbs: 77 grams, Fat: grams, Protein: 51.5 grams, Sugar: 24.8 grams, Salt: 497 grams
How do I prepare Grilled Chicken & Waldorf Salad?
GRAB THE PLATES: Make a bed of the salad leaves. Top with the dressed Waldorf salad and the chicken pieces. Garnish with the remaining walnuts. Delicious, Chef! FRY THE CHICKEN: Place a clean 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, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside. DIJON DRESSING: In a salad bowl, combine the yoghurt, lemon juice (to taste), and the Dijon mustard. Add water in 5ml increments until a creamy consistency. Season and toss through the apple, celery (to taste), grapes, chickpeas, and ½ the walnuts. GOLDEN CHICKPEAS: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
What should be prepared from my kitchen to make Grilled Chicken & Waldorf Salad?
Apple, Apples, Celery Stalk/s, Celery Stalks, Chicken, Chickpeas, Dijon Mustard, Free-range Chicken Mini Fillets, Grapes, Lemon Juice, Low Fat Plain Yoghurt, NOMU One For All Rub, Salad Leaves, Walnuts
How many calories does Grilled Chicken & Waldorf Salad have?
732 calories
How much fat content does Grilled Chicken & Waldorf Salad have?
grams
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