Chicken waldorf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 170g wholemeal penne
- 2 x 120g pots bio yogurt
- 4 tsp sherry vinegar
- 2 tsp English mustard powder
- 4 spring onionsfinely chopped
- 6 celerysticks (320g), finely chopped
- 4 cooked chickenbreasts (600g), cut into bite-sized chunks
- 8 walnut halves(22g), broken into pieces
- 150g black seedless grapeshalved
- 8 crisp lettuce leaves from an iceberg lettuce
Nutrition: per serving
- kcal512
- fat13glow
- saturates3g
- carbs39g
- sugars12g
- fibre7g
- protein57g
- salt0.5g
Method
step 1
Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.
step 2
Add the celery, cooked penne and chicken to the dressing and stir until everything is well coated.
step 3
If you’re following our Healthy Diet Plan and eating straight away, add half the walnuts and grapes to half the salad and serve with half of the crisp lettuce leaves, either as a base or as lettuce wraps. Keep the remainder in the fridge, well covered, for up to three days, then add the nuts, grapes and lettuce when ready to serve.
