Waldorf Salad Recipes


  • 2 boneless skinless chicken breasts
  • Sea salt and freshly ground black pepper
  • 1 head little gem, leaves separated
  • 40g mixed salad leaves
  • 1 red apple, cut into thin wedges
  • 60g red grapes, halved
  • 60g St Agur blue cheese, crumbled into chunks
  • 2 tbsp salad dressing
  • 2 tbsp walnuts, roughly chopped


  1. Preheat the oven to 200C, fan 180C, gas mark 6.

  2. Lay the chicken breasts onto an oven tray, season with salt and black pepper then place in the oven to roast for 15-20 minutes until cooked through.

  3. Remove and allow to cool slightly before cutting into 1cm thick slices.

  4. Lay the little gem onto a serving plate, then layer up the chicken, salad leaves, apple, grapes, blue cheese, house dressing and walnuts on top – you might get 2 or 3 layers, dependent on the size of your plate.

  5. Finish with a final drizzle of dressing and the last of the walnuts.