Waldorf Chicken Salad with Creamy Poppy Seed Dressing
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Ingredients & Equipment
What we send
- 3 tablespoonswalnuts
- 2boneless skin-on chicken breasts
- 4 ouncesbaby spinach
- 3 ouncesred grapes
- 1 ouncesour cream
- 1 packetDijon mustard
- 1 teaspoonpoppy seeds
- 1/2 ouncehoney
- 1 cupshredded red cabbage
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- Tree Nuts
Place walnuts in a medium pan over medium heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer walnuts to a plate and set aside for serving. Reserve pan, off heat, for the next step.
Pat chicken very dry with paper towel (to help the skin crisp up); season all over with ½ teaspoon salt and pepper. Place pan from walnuts over medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate; set aside to rest, about 5 minutes.
While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Halve celery stalks lengthwise, then thinly slice crosswise on a diagonal. Quarter grapes. Halve lemon.
Make creamy poppy seed dressing
In a large bowl (big enough for the salad), whisk together sour cream, Dijon, poppy seeds, honey, juice of 1 lemon, ¼ teaspoon salt, and pepper as desired to combine.
Slice chicken and finish salad
Cut rested chicken into ¼-inch slices. To bowl with dressing, add cabbage, spinach, celery, and half of grapes; toss to coat.
Plate Waldorf chicken salad
Divide salad between serving plates. Top with sliced chicken, toasted walnuts, and remaining grapes. Enjoy!