Back
On the Go
Waldorf Salad To-Go with Poached Chicken Breast
❄️🥦🥑🥩🥚🥑🥩
KipfiletCold1 servings15 minutes±240 kcal
Ingredients
- —160 g chicken breast
- —1 stalk celery, thinly sliced
- —1 small apple, diced
- —1 handful cucumber cubes or thin half-moons
- —1 teaspoon lemon zest
- —70 g yogurt (full-fat, goat, or sheep yogurt)
- —1 teaspoon lemon juice
- —Pepper and sea salt to taste
- —Optional: 1 tablespoon walnuts (MB fat day)
Instructions
- Bring a small pot of water to a boil with salt and optionally some lemon peel.
- Place the chicken breast in the hot water, turn off the heat, and let it poach for 12–14 minutes.
- Allow the chicken to cool and slice into thin pieces or strips.
- Mix yogurt, lemon zest, lemon juice, pepper, and salt into a fresh dressing.
- Combine apple, celery, and cucumber in a bowl.
- Add the dressing and toss gently.
- Place the salad at the bottom of a to-go container and layer the chicken on top.
- Optionally, add walnuts just before serving for extra crunch.
Serving Tip
Arrange the chicken in neat slices on top of the salad for a calm, luxurious PB presentation in the container.
Storage Tip
Keeps for up to 1 day; consider adding the apple just before eating to prevent browning.
RECIPE_ID: 59b6a4cd...
LAST_UPDATE: 2/18/2026