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Waldorf Chicken Salad Sandwich

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.

Waldorf Chicken Salad Sandwich

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.

Chicken

2

Take the cooked chicken out of the oven. Use a fork to shred the chicken and set aside.

Shredded Chicken

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.

Cranberries

4

Dice the celery and scallions into small pieces.

Celery

5

Roast the walnuts and then finely chop them.

Walnuts

6

Mix together all the chopped ingredients.

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.

ChickenMixture

8

Mix until combined.

Mix

9

Scoop the Waldorf mixture onto a roll with lettuce and enjoy!

Waldorf Chicken Salad Sandwich

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