Chicken Waldorf

• wholegrain penne↗170g g
• bio yogurt↗2 x 120g pots g
• sherry vinegar↗4 tsp tsp
• English mustard powder↗2 tsp tsp
• green onion↗4

  finely chopped

• celery↗6

  stalks (320g), finely chopped

• cooked chicken4

  breasts (600g), diced

• walnut halves↗8

  (22g), broken into pieces

• black seedless grapes↗150g g

  halved

• iceberg lettuce8 хрустких листків

  crisp leaves

Step-by-step instructions

1. 1

   Cook the penne for 12 minutes until al dente. Meanwhile prepare the dressing by mixing yogurt with sherry vinegar, mustard and green onion.

2. 2

   Add the celery, cooked penne and chicken to the dressing and toss until everything is well coated.

3. 3

   If you are using our Healthy Eating Plan and eating right away, add half the walnuts and grapes to half of the salad and serve with half of the crisp lettuce leaves as a base and also as leaf wraps. Keep the rest in the fridge, covered, for up to three days, and before serving add the nuts, grapes and leaves.