Protein Upgrade | Carb-Wise: Spiced ORGANIC Chicken Waldorf Salad
with Roasted Grapes & Walnuts
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
When it comes to wow factor, Waldorf salad has it going on. Walnuts, celery and crisp fruit usually set it apart, along with grapes if you’re lucky. Lucky you are, because they’re roasted to concentrate the fruity sweetness. We’re opting for sliced pear, cabbage for extra crunch and applying a luscious honey-Dijon dressing. Pan-grilled (or seared) chicken breasts—certified organic, so they’re better for you and the environment—make it an ample carb-smart meal.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Pear
- 100g Grapes
- 150g Shredded cabbage
- 2 Scallions
- 2 Celery stalks
- 60ml Mayonnaise
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Eggs, Mustard, Sesame, Walnuts
You will need:
Grill pan (or large pan)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
58 g
Saturated Fat
6 g
Sodium
580 mg
Total Carb
40 g
Sugars
26 g
Protein
34 g
Fibre
7 g
Preparation
Cook the chicken
Preheat the oven to 400°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the chicken* and cook, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Roast the grapes & walnuts
Meanwhile, pick the grapes off the stems. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 8 to 10 min., until softened and beginning to burst. In the last 2 to 3 min., add the walnuts
Mise en place
Meanwhile, core and thinly slice the pear lengthwise. Thinly slice the celery crosswise. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the salad
In a large bowl, combine the white bottoms of the scallions, mayo, vinaigrette, 1 tsp water (double for 4 portions), the remaining spices and S&P. Add the cabbage, celery, pear and walnuts.
Plate your dish
Divide the salad between your plates. Top with the chicken and grapes. Garnish with the green tops of the scallions. Bon appétit!
Plant Based For Beginners
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
