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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Waldorf Chicken Salad Sandwiches


  • Yield: 6 servings 1x

Ingredients

Scale
  • 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, 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.