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This is a combination of two classic salads: the Waldorf and the curried chicken salad. On the one hand you get the fruit and nut flavours from the Waldorf and then the subtle smokiness from the curry powder. All of these are mixed together with a low fat yogurt dressing and paired with sweet roasted peppers and crunchy iceberg lettuce. We love layering this salad in one large or four individual mason jars for a stunning presentation.
Serves: 4
Prep Time: 25 min
Cook Time: 25 min


½ head iceberg lettuce, chopped
2 roasted red pepper(s), sliced
1 chicken breast(s), cooked, chopped into 1/2-inch pieces
⅓ cup plain yogurt, non-fat or low fat
1 tbsp curry powder
¼ Granny Smith apple(s), medium, diced into ½-inch pieces
2 tbsp raisins
2 tbsp walnuts, chopped
3 cups crusty bread, cubed
lemon wedges

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In a medium bowl, combine the chopped chicken, plain yogurt, curry powder, apple, raisins and walnuts. Season with salt and pepper to taste.

  2. In a large serving dish layer the ingredients starting with the lettuce and roasted red peppers. Top with the chicken Waldorf salad and finally the cubed crusty bread.

  3. Serve immediately or up to 3 hours after assembling. Can be served cold or at room temperature. Garnish with lemon wedges.

Nutrition Info

Per 290 g serving Amount
Protein26 g
Fat6 g
Saturated Fat1 g
Carbohydrate52 g
Fibre6 g
Sugar8 g
Cholesterol45 mg
Sodium700 mg
Per 290 g serving % Daily Value
Vitamin A30
Vitamin C70
Vitamin B625
Vitamin B1214