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.
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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
1 cup dried cranberries, rehydrated
salt and pepper
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.
Take the cooked chicken out of the oven. Use a fork to shred the chicken and set aside.
Pour boiling water over the dried cranberries (enough to submerge the cranberries), and soak until they’re re-hydrated. Then drain and set aside.
Dice the celery and scallions into small pieces.
Roast the walnuts and then finely chop them.
Mix together all the chopped ingredients.
Mix the honey, apple cider vinegar, mayo, and mustard in a small bowl. Add the sauce you just combined to the chicken mixture.
Mix until combined.
Scoop the Waldorf mixture onto a roll with lettuce and enjoy!