Chicken Salad for Sandwiches

We first tried this recipe about five years ago, for a tea party. It was a hit (at least among the female tasters), and it has been our chicken salad of choice ever since.

This recipe is creamy, yet not too greasy; rich, but balanced with fresh vegetables, sweet fruit, and toasted nuts.

It is excellent all on its own, but it makes a special little treat when served on buttered and toasted bread.

.

:: Waldorf Chicken Salad ::

Adapted from The New Best Recipe

Ingredients:

Chicken

  • 2 large whole, bone-in, skin-on chicken breasts (for the best taste) or boneless, skinless chicken breasts (for ease of preparation)
  • 1 tablespoon olive oil
  • Salt

Salad

  • 2 medium celery ribs, cut into small dice
  • 2 medium scallions, white and green parts, minced
  • 1 large crisp apple, cored and cut into medium dice
  • 6 tablespoons chopped, toasted walnuts
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons juice from 1 lemon
  • 2 tablespoons minced fresh parsley leaves
  • Salt and ground black pepper

Directions:

1) For the chicken: Heat the oven to 400 °F.  Put the breasts in a foil-lined lined baking sheet. Brush with the olive oil and sprinkle generously with salt to taste. Roast until a meat thermometer inserted into the thickest part of the breast reads 160° F, 35 to 40 minutes. Cool to room temperature. If using bone-in skin-on chicken breasts, remove the skin and bones and discard. Shred the meat.

2) For the Salad: Mix the shredded chicken and celery, scallions, apple, walnuts, mayonnaise, sour cream, lemon juice, and parsley together in a large bowl.  Add salt and pepper to taste. Serve. Can be refrigerated in an airtight container for up to 1 day.

Serves 6 as a main course

To make the sandwiches:

  • Your favorite bread for toasting, cut into triangles.
  • Butter
  • Lettuce
  • Waldorf Chicken Salad (see above for recipe)
  • Chopped green onions, for garnish, optional

1) Toast the bread, either in a toaster or under a broiler. Spread with butter. Allow to cool slightly.

2) Place a piece of lettuce on each triangle. Carefully spoon a portion of chicken salad on top of each. Garnish with green onions. Serve immediately.

Note: The sandwiches can be covered and refrigerated for a short while. The longer they stand, the soggier the toast will become.

Advertisements

8 thoughts on “Chicken Salad for Sandwiches

  1. My daughter and I were on the FoodGawker website and saw your delicious photo and wanted to stop by and let you know. We will be defiantly fixing this for our weekend luncheon this coming weekend. Thanks so much for sharing. Can’t wait to see what else you have on this wonderful site of yours. Many blessings!

  2. This is very very similar to a chicken waldorf recipe that I make every time I go anywhere and need to “take a plate”. It makes lots, and pretty much the only difference is that I throw in cashew nuts instead of walnuts (only because I don’t like those odd walnuts that taste a bit bitter). It is tasty and people go back for seconds. I never thought to put it on sandwiches before, but what a great idea!

  3. Lynne: Cashews sound really good. I know what you mean about walnuts – I’m not a big walnut fan myself. I think they work really well in this recipe, however.

  4. Pingback: Chicken Salad with Walnuts | The Journey of Two

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s