Waldorf Chicken Salad Sandwiches
June 18, 2018
Elegant and delicious, these Waldorf Chicken Salad Sandwiches are simple to make and perfect to serve for Sunday afternoons, parties, and showers!
Waldorf Salad
Waldorf salad is named for the Waldorf-Astoria hotel in New York City! The salad has been around since the 1890s, so it is definitely a tried and true classic. The original recipe was just apples, celery, and mayonnaise; but over the years, nuts like walnuts or pecans have become another staple identifier.
This classic salad is perfect for early afternoon gatherings, whether that’s a picnic at the park with the kids, or your contribution to a baby shower. They are elegant, simple, filling, and crowd-pleasing!
Roasted Chicken Made Easy
Roasting chicken is an essential skill for any home cook. I believe it’s one of the easiest and most approachable cooking techniques out there. Roasting seems to bring out the best in whatever you are cooking. Roasting concentrates flavor and creates a caramelized crust. It’s an extremely versatile method that works well with meat, fish, vegetables, and even fruit. Check out more info on roasting anything and everything here!
Waldorf Chicken Salad Sandwiches
- Yield: 6 servings 1x
Ingredients
- 1 ½ pounds (about 3) bone-in, skin-on chicken breasts
- Extra-virgin olive oil, for drizzling
- Kosher salt and cracked black pepper
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon whole grain mustard
- 2 stalks celery, chopped
- 1 cup seedless red grapes, cut in half
- 1 medium apple, diced
- ¾ cup chopped pecans, toasted
- 1 tablespoon chopped fresh parsley
- Croissants for serving
Instructions
Preheat oven to 350º F.
Put the chicken breasts on a baking sheet and drizzle with olive oil. Season liberally with salt and pepper. Roast until the chicken is cooked through and reaches 165º F on a thermometer inserted into the thickest part of the chicken, about 35-40 minutes. Remove the pan from the oven and let cool.
In a large bowl, combine the mayonnaise, sour cream, mustard, celery, grapes, apple, pecans, and tarragon.
Take the chicken meat off the bones; discard bones. Roughly chop the meat and add it to the bowl. Season to taste with salt and pepper and stir well. The prepared salad will keep in an airtight container in the refrigerator for 3 days.
Kellie Sturm Says
I have so enjoyed your newsletter and instastories. I love Waldorf salad. I can’t find in the recipe at what point do you add in the apple? Is it with the mayo mixture or after you add the chicken?
Hazel Palaski Says
Hi Kelsey,
You have tarragon listed in the instructions but not on the ingredient list (parsley instead). Should this be parsley or tarragon? Thanks!
kelseynixon Says
Post author
Good catch! (and my apologies) The truth is that I probably prefer tarragon in the recipe but often times I don’t have it on hand so I’ll swap with Italian parsley. I didn’t want to tarragon in the recipe to deter people from making it so I switched it to parsley on the ingredient list, but failed to do so in the directions- so sorry! The simple answer is, either will work!