Waldorf Chicken Salad Lettuce Cups
with Apple, Dried Cranberries, Walnuts & Creamy Dijon Dressing
- Milk
- Tree Nuts
- Eggs
Our take on a handheld Waldorf salad features tender seasoned chicken, plump cranberries, crunchy walnuts, and crisp apples in a creamy Dijon dressing. Perfect for a light weeknight dinner or a special lunch!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
½ ounce
Walnuts
(Contains: Tree Nuts)
1 ounce
Dried Cranberries
1 unit
Apple
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
2 unit
Scallions
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
-
Pat chicken* dry with paper towels and season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
-
Turn off heat; transfer to a cutting board to let cool.
-
Meanwhile, wash and dry produce.
-
In a small bowl, combine cranberries and 1 TBSP warm water (2 TBSP for 4 servings); set aside.
-
Halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Roughly chop walnuts. Trim and discard root end from lettuce; separate leaves.
-
In a large bowl, whisk together sour cream, mustard, and mayonnaise until combined; season with salt and pepper.
-
Once chicken has rested 5 minutes, roughly dice into bite-size pieces.
-
To bowl with dressing, add diced chicken, cranberries (draining first), half the walnuts, half the apple, and as many scallion whites as you like. Stir to combine; season with salt and pepper.
-
Divide lettuce leaves between plates and fill with chicken salad. Top with remaining walnuts, scallion greens, and as much remaining apple as you like. Serve.
