|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 7g||23%|
|Total Sugars 19g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Waldorf salad typically contains chopped apples, celery, and walnuts in a mayonnaise dressing and is served as a side dish. This sandwich takes the salad and puts it between two pieces of raisin bread to make a wonderful and different sandwich.
You can use canned chicken for this recipe or buy a rotisserie chicken and use the shredded chicken breast. It's also a great way to use leftover cooked chicken, whether light or dark meat. So if you are going to grill or broil chicken for your dinner, cook an extra breast or two.
Flavor this salad as you'd like. We like using honey mustard, but you can omit that and use more yogurt or mayonnaise. Some herbs that would be delicious are thyme, tarragon, and basil. You could also use raisins or dried currants in place of the dried cranberries.
We like using Granny Smith apples in this salad sandwich, but any other crisp eating apple will do. The apple should be tart, not too sweet, and have a nice crunchy texture. Other varieties that would be good are Crispin, Jonathan, Honeycrisp, and Rome Beauty.
This recipe can also be made with other meats. For example, some finely chopped ham would be delicious, or use drained and flaked canned salmon or tuna. You could also use other breads, although we think that cinnamon raisin bread really adds a nice touch to the sweet and tart salad.
If you want to put this sandwich in a lunch box, it would be better packed unassembled. Place the salad in a container, and put the lettuce in a plastic sandwich bag. The bread slices should be added to another bag. Finally, pack the whole thing in an insulated lunch box with frozen gel packs. When it's time to eat lunch, the diner assembles the sandwich and digs in.
2 (12-ounce) cans chicken, drained, or 2 cups shredded cooked chicken
1 to 2 chopped, unpeeled Granny Smith apples
1 cup chopped celery
1/2 cup chopped walnuts
1/2 cup dried cranberries, or dried cherries
1/2 cup mayonnaise
2 tablespoons plain yogurt
2 tablespoons honey mustard
2 teaspoons lemon juice
1/8 teaspoon kosher salt
8 slices cinnamon raisin bread
Leaf lettuce, or butter lettuce
Gather the ingredients.
Combine chicken, apples, celery, walnuts, dried cranberries, mayonnaise, yogurt, honey mustard, lemon juice, and salt in a medium bowl.
Make sandwiches with bread and lettuce.
You can store the chicken salad filling in the refrigerator for up to two days, tightly covered.