Waldorf chicken salad with walnuts, grapes, and peach slices

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Waldorf chicken salad with walnuts, grapes, and peach slices

Mediterranean, Paleo, Dairy-Free, Gluten-Free, Lean & Clean, Diabetes-Friendly, Soy-Free

2 Servings, 540 Calories/Serving

20 Minutes

This summer spin on the classic Waldorf salad has peach standing in for the apple and chicken for extra protein. It’s a light, refreshing main-course salad for a warm day.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken breast strips
  • 2 organic celery ribs
  • 1 organic peach or other stone fruit
  • ¼ pound organic red or other grapes
  • 1 ounce walnuts
  • Sunbasket lemon-garlic aioli (paleo mayo - fresh lemon juice - fresh garlic)
  • 5 ounces organic mixed greens or other leafy greens
Chef's Tip
For a richer flavor, you can toast the walnuts in a dry frying pan over medium heat, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Alternatively, use a toaster oven or oven at 350°F for 8 to 10 minutes.
Make It Leaner
Using only half the aioli will slash 80 calories and 10 grams of fat from each serving. Enjoy the extra aioli as a dip or a sandwich spread.

Nutrition per serving

Calories: 540, Protein: 37g (74% DV), Fiber: 5g (20% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 8g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 370mg (15% DV), Carbohydrates: 24g (8% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Trim the ends from the celery; cut the celery on the diagonal into ½-inch-thick slices.
  • Cut the peach in half and remove the pit; cut the fruit into ½-inch pieces.
  • Remove any stems from the grapes; cut the grapes in half.
  • Coarsely chop the walnuts.

3

Make the Waldorf salad

In a large bowl, toss together the chicken, celery, peach, grapes, walnuts, and as much lemon-garlic aioli as you like (set aside any remaining aioli for serving). Season to taste with salt and pepper.

Serve

Divide the mixed greens between individual plates. Top with the Waldorf chicken salad and serve with any remaining aoili.
Kids Can!
  • Time the chicken.
  • Toss the Waldorf salad.
  • Divide the greens between plates.