Tuesday, February 19, 2013

Chicken Waldorf Salad Sandwiches

I never knew the joys of chicken salad sandwiches as a kid.  I was familiar with egg salad and tuna salad, but never chicken salad.  Then when I finally had it for the first time as an adult, I was obsessed and that’s all I would eat anytime I’d go to a sandwich place.  My sister has made these chicken waldorf salad sandwiches for a while now and will serve it in a croissant which is so delicious.  But usually I try to make my meals a little bit healthier (if I’m going to splurge, I’m going to really splurge and eat something crazy!) so I often just use sandwich thins.  I have also been known to just spoon this out of the bowl just by itself.  Sometimes putting together a sandwich is just too much work and I get too hungry.  

Servings: Depending on the kind of bread you use and how big you like your sandwiches this can make about 5 sandwiches.

½ cup mayonnaise (I use low-fat)
1 tablespoon Dijon mustard
¼ teaspoon curry powder
1 (12.5 ounce) can chicken
1 shallot, chopped
1 Granny Smith apple, cored and diced (you need a good crisp apple)
¼ cup walnuts, chopped
½ cup celery, diced
1 teaspoon sweet pickle relish
5 sandwich thins (or 10 slices of bread or 5 croissants)
Optional sandwich toppings (e.g., lettuce, cucumber, tomatoes, and cheese)


  • In a medium bowl, whisk together ½ cup mayonnaise, 1 tbsp Dijon mustard, ¼ tsp curry powder, and salt and pepper to taste.
  • Add 1 can of chicken, 1 chopped shallot, 1 diced apple, ¼ cup chopped walnuts, ½ cup diced celery, and 1 tsp pickle relish.  Toss until all ingredients are well mixed.
  • Serve on whatever sandwich bread you prefer and add whatever toppings you’d prefer.  Personally, I like to eat mine on sandwich thins when I’m trying to be good (and croissants when I just want something buttery and delicious), and top it with sliced tomatoes, sliced Persian cucumbers and a slice of light havarti cheese.

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