Chicken Waldorf Salad Lettuce Cups

with candied walnuts

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Oscar Tschirky, the legendary maître d'hôtel of New York's Waldorf-Astoria hotel, created the Waldorf salad in 1893. While this concoction of apples, celery, walnuts, and mayonnaise has come in and out of fashion since, its decadent deliciousness makes it a retro favorite for us. Mix up our version tonight served with tender chicken breast in crunchy butter lettuce cups topped with candied walnuts, and enjoy the delicious history.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 3 tsp. Sugar
  • Info
    ¾ oz. Walnut Halves
  • 1 Lemon
  • 1 Celery Stalk
  • 1 Red Delicious Apple
  • 1 Head of Butter Lettuce
  • ½ oz. Dried Cranberries
  • Info
    1½ oz. Mayonnaise
  • Info
    5⅓ oz. Plain Greek Yogurt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    589
  • Carbohydrates
    32g
  • Fat
    29g
  • Protein
    50g
  • Sodium
    696mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Sear the Chicken

    Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until golden brown, 2-3 minutes per side. Transfer to prepared baking sheet. Wipe pan clean and reserve. Chicken will finish cooking in later step.

  • 2

    Finish the Chicken

    Place baking sheet in oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to medium mixing bowl and allow to cool at least 5 minutes.

  • 3

    Candy the Walnuts

    In pan used to sear chicken, combine sugar, walnuts, a pinch of salt, and 2 tsp. water over medium-high heat. Bring to a simmer and cook, stirring constantly, until most liquid has evaporated and walnuts are sticky, 5-7 minutes. Carefully (hot nut alert!) remove to a plate. Allow to cool before breaking into smaller pieces.

  • 4

    Prepare the Ingredients

    Zest lemon, halve, and juice. Trim ends off celery and cut into ¼" dice. Core apple and cut into ¼" dice. Separate leaves of lettuce for cups.

  • 5

    Make the Salad

    Once chicken has cooled, use two forks or your hands to pull into bite-sized shreds. Add 1 Tbsp. lemon juice, celery, apple (reserve a pinch for garnish), dried cranberries (reserve a pinch for garnish), mayonnaise, ¾ the Greek yogurt, ¼ tsp. salt, and a pinch of pepper to bowl with chicken. Mix ingredients together until fully combined. Taste, and add more yogurt if desired.

  • 6

    Plate the Dish

    Place a lettuce cup on work surface (or layer two leaves for extra crunch and structural support). Fill with a few spoonfuls of chicken salad. Repeat for each lettuce cup. Arrange three or four assembled lettuce cups on a plate. Garnish with reserved apples, reserved dried cranberries, candied walnuts, and lemon zest.

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