The history of this iconic salad dates back to 1896 when the Waldorf Hotel in New York concocted this fruity number. Apple, sultanas and grapes are tumbled through a creamy dressing, with walnuts adding earthiness, chicken for protein and croutons for crunch!
Prep Time
20 min
Cuisine
American
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1 bag of walnuts (25g)<span class="strong">†</span>
1 tsp dried oregano
2 little gem lettuce
Typical Values
per 100g
per serving
Energy
517 kJ 121 kcal
3133 kJ 730 kcal
Fat of which saturates
7.3 g 1 g
44 g 6.1 g
Carbohydrate of which sugars
8.4 g 5.3 g
51 g 32.1 g
Fibre
1.2 g
7.3 g
Protein
6.8 g
41.1 g
Salt
0.14 g
0.85 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
walnut (100%). May contain peanut, sesame & other nuts
1 tsp dried oregano
dried oregano
2 little gem lettuce
little gem lettuce
Allergens
Allergens highlighted by † (celery, mustard, egg, wheat-gluten, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 350°F/ Gas 4
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken thigh fillets with the dried oregano and a pinch of salt and pepper and cook for 3-4 min, turning once halfway, until golden on both sides
2
Meanwhile, boil a kettle
Add the mayonnaise to a bowl with the juice of 1/2 [1] lemon and a drizzle of olive oil
Season with a pinch of salt and pepper - this is your creamy dressing
3
Once the chicken is golden, reduce the heat to low, add a splash of water, cover with a lid and cook for 10-12 min or until it's cooked through
4
Meanwhile, dice the apple[s] (skin on) into bite-sized pieces
Add the diced apple to a very large bowl with the juice of the remaining lemon
Tip: the lemon juice prevents the apple from going brown!
Add the sultanas to a small bowl and cover them with boiled water (this plumps them up)
5
Cut the ciabatta roll[s] into small, bite-sized pieces
Add the ciabatta to one side of the baking tray with a drizzle of olive oil and a pinch of salt and pepper
Add the walnuts to the other side of the baking tray and put the tray in the oven for 5-6 min or until they've darkened slightly in colour and toasted
6
Meanwhile, slice the celery as finely as you can
Cut the red grapes in half
Tear the cosberg lettuce into rough, bite-size pieces
7
Once the chicken is cooked through, shred the chicken apart in the pan, using two forks - this technique is known as ‘pulling'
Drain the sultanas
8
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Add all of the ingredients, including the creamy dressing, to the large bowl with the apple and give everything a good old mix up - this is your waldorf salad
