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
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.
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.
You Will Need
Medium Non-Stick Pan
Small Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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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