Waldorf-Style Zesty Chicken Salad
with Honey-Dijon Shredded Brussels Sprouts
Calories
:
404 kcalProtein
:
43.1g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Low Calorie
Under 30g carbs
High Protein
Allergens:
- Walnut
Forget everything you think you know about Brussels sprouts! This modern, vibrant take on the classic Waldorf salad is a total game-changer. We’ve swapped the heavy mayo for a bright, Dijon-lemon dressing and traded the grapes for crisp, tart apple and refreshing cucumber. Finished with a satisfying toasted walnut crunch, it’s a bowl full of sunshine and sophisticated textures. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Lemon
1
Celery
1
apple
1 packet
Brussels Sprouts
1
Cucumber
½ packet
Dijon Mustard
1 packet
Walnuts
(Contains: Walnut; )
320 g
Chicken Breast
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Energy (kJ)1690 kJ
Calories404 kcal
Fat15.7 g
of which saturates2.1 g
Carbohydrate19.3 g
of which sugars16.3 g
Dietary Fibre7.8 g
Protein43.1 g
Sodium395 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Slice lemon into wedges. Thinly slice celery.
- Thinly slice apple into sticks.
- Finely shred Brussels sprouts. Thinly slice cucumber into rounds.
- In a large bowl, combine Dijon mustard (see ingredients), the honey, a drizzle of olive oil and a generous squeeze of lemon juice. Season to taste, then add Brussels sprouts, massaging to soften. Set aside.
2
- Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a chopping board, then roughly chop.
3
- When the walnuts are done, return frying pan to medium-high heat with a drizzle of olive oil.
- Cook chicken breast strips until browned and cooked through, turning occasionally, 6-8 minutes.
- In the last minute, add lemon pepper seasoning, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
4
- To the bowl with Brussels sprouts, add apple, cucumber, celery and mixed salad leaves, tossing to combine.
- Divide zesty chicken and Brussels sprouts between plates.
- Sprinkle over toasted walnuts and serve with any remaining lemon wedges. Enjoy!
