Waldorf Salad Sandwich
The chef treated me to a lunch-date last week. (He’s the sweetest!) We shared a chicken salad sandwich and butternut squash soup (recipe here). This sandwich is sweet and savory with a subtle toasty nutty taste.
Ingredients
3 cooked chicken breasts
chicken stock as needed
1 T. honey
1 T. apple cider vinegar
1/2 cup mayo
2 t. yellow mustard
1 cup roasted walnuts, chopped
1 stalk celery
2 scallions
1 cup dried cranberries, rehydrated
salt and pepper
lettuce
rolls
Instructions
1
Preheat the oven to 325 degrees. Place the 3 chicken breasts in a pyrex dish with chicken stock, olive oil, salt, and pepper. Poach the chicken until cooked through.
2
Take the cooked chicken out of the oven. Use a fork to shred the chicken and set aside.
3
Pour boiling water over the dried cranberries (enough to submerge the cranberries), and soak until they’re re-hydrated. Then drain and set aside.
4
Dice the celery and scallions into small pieces.
5
Roast the walnuts and then finely chop them.
6
Mix together all the chopped ingredients.
7
Mix the honey, apple cider vinegar, mayo, and mustard in a small bowl. Add the sauce you just combined to the chicken mixture.
8
Mix until combined.
9
Scoop the Waldorf mixture onto a roll with lettuce and enjoy!
Categories:Main Course
Wed to a Chef
