Green Goddess Chicken Salad

with apple and candied walnuts

Prep & Cook Time: 20-30 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

Picture a woodland nymph by a cold river, or a sylph floating poetically though the air, or Venus on the half-shell, waiting for her gossamer clothes. None of those mythic figures were harmed in the making of this green goddess chicken salad, but they all would be as a satiated as you will be eating this crunchy, tasty salad of apple, spinach, and walnuts. In fact, the goat cheese on top is almost like a halo… nah, we've pushed this too far already.

In Your Box (serves 2)

  • 1 Granny Smith Apple
  • 1 Celery Stalk
  • Info
    1 oz. Mayonnaise
  • Info
    2 Tbsp. Basil Pesto
  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 tsp. Sugar
  • Info
    1 oz. Walnut Halves
  • 5 oz. Baby Spinach
  • Info
    1 oz. Goat Cheese

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
    588
  • Carbohydrates
    20g
  • Fat
    39g
  • Protein
    41g
  • Sodium
    1154mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Small Non-Stick Pan

Before You Cook

  • 1

    Prepare Ingredients and Make Dressing

    Quarter apple and remove core. Cut into ¼" slices. Trim ends off celery and cut into ¼” slices at an angle. In a mixing bowl, combine mayonnaise, pesto, 1 Tbsp. water, and a pinch of salt. Set aside. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Transfer to plate. Rest 5 minutes, then cut into ¼" slices. While chicken rests, candy walnuts.

  • 3

    Candy the Walnuts

    Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir to dissolve. Add walnuts and stir constantly until water has evaporated and walnuts are shiny and sticky, 2-3 minutes. Transfer to a plate or cutting board and cool 5 minutes. When walnuts are cool enough to handle, break into small pieces.

  • 4

    Toss the Salad

    In bowl with dressing, toss chicken slices, spinach, apple, and celery. Season with ¼ tsp. salt. Alternatively, serve dressing on side to control amount.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with walnuts and goat cheese (breaking up with your hands if needed). Bon appétit!

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