Indulge in a delightful blend of flavors and textures with this very classy Chicken Waldorf Salad Sandwich.
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The Waldorf Salad, created in 1896 at the famous Waldorf-Astoria Hotel in New York City, has stood the test of time as a classy salad.
The fruit and nut salad, typically made with celery, apples, walnuts, grapes, and a mayonnaise-based dressing, is traditionally served as an appetizer or light meal on a bed of lettuce.
In the spirit of portable food, Waldorf Salad becomes a very elegant picnic dish in a sandwich. Adding chicken to the original makes it a hearty picnic sandwich for any occasion.
While this is a perfect fall picnic sandwich when apples and walnuts are in season, the Chicken Waldorf Sandwich is a go-to chicken sandwich any time of year.
Why I Love This Recipe for Picnics
- Adding chicken to a Waldorf Salad gives the standard chicken salad sandwich a fresh spin.
- It’s super portable – no utensils required.
- Quick and easy to prepare.
- One of my favorite Chicken Picnic Recipes, it’s a great make-ahead salad and sandwich filling for a stress-free picnic dish.
- It’s a refreshingly light sandwich, making it ideal for warm days.
- Customizable to preferences or dietary restrictions. It’s also dainty enough to serve as a tea sandwich for finger food like my Chicken Salad Tea Sandwich and Smoked Salmon Avocado Sandwich.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Chicken: You can use cooked chicken breast (as with my Chicken Club Sandwich) or a whole roast or rotisserie chicken. Shredded or cubed is fine.
- Nuts: You can toast the walnuts lightly in a dry pan on low to medium heat for extra crunch and a little smokiness. Or, you can switch walnuts for pecans, hazelnuts, or almonds.
- Fruit Swaps: Granny Smith or Gala are great for this recipe. A mix of red and green can also look great, but you can experiment with different apple varieties like Fuji or Honeycrisp. Or, use crisp pears instead of apples for a unique twist.
- Cranberries: I like to add dried cranberries for a little extra pop of flavor, but this is optional as the apples and grapes already give a nice sweetness.
- Yogurt: You can use either sour cream, Greek yogurt, or a combination of both.
- Mustard: I recommend Dijon mustard, but you can use honey mustard for a slightly sweeter salad dressing.
- Bread Options: Choose your favorite bread. It can be anything from sourdough to multigrain, ciabatta, or wraps. A flakey, buttery croissant also pairs well with Waldorf Salad filling.
Step by Step Instructions
Step 1: Shred or dice a whole rotisserie chicken. If using chicken breast, season the chicken breast with salt and pepper and cook it in a skillet with a bit of olive oil until fully cooked, about 6-8 minutes per side. Let it cool, then dice or shred it and place it in a large mixing bowl.
Step 2: Prepare all the salad ingredients – dice the apples and celery, halve the grapes, and chop the walnuts. Place everything (including the dried cranberries if using them) in the large mixing bowl with the chicken.
Step 3: In a separate bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), honey, lemon juice, Dijon mustard, and a pinch of salt and pepper. Adjust the sweetness and tanginess to your liking by adding more honey or lemon juice.
Step 4: Gradually add the dressing to the large mixing bowl. Toss everything together until the ingredients are well coated with the dressing but not over-saturated.
Step 5: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. You can refrigerate it for several hours or overnight for even better results.
Step 6: Take two slices of bread (or a wrap). Butter both slices if you like. Place some lettuce leaves or watercress on one slice, followed by a generous scoop of the Chicken Waldorf Salad. Placing the lettuce next to the bread is one of my tips for preventing a soggy sandwich, so feel free to add another on top of the salad.
Garnish: Add a few grape halves on top of the salad for extra freshness and flavor. Finish with the last slice of bread.
Step 7: Wrap sandwiches or serve them immediately.
You can also make lovely tea sandwiches with this salad. Cut the crusts from the bread and serve in small triangles. Perfect for picnic finger food or a High Tea platter.
Recipe FAQs
Yes, it’s a great make-ahead recipe. Prepare the salad and refrigerate for at least 30 minutes to let the flavors meld. It can also be refrigerated for several hours or overnight with great results.
Providing your chicken is fresh, the salad filling stays fresh for 2-3 days when stored in an airtight container in the refrigerator. (If using leftover chicken, the time will be less according to how old the chicken is). I recommend consuming it within the first day or two for optimal texture.
Expert Tips
- Dress to Impress: Gradually add the dressing to avoid over-saturation. You can always add more, but correcting an overly dressed salad is challenging.
- Chill for Flavor Fusion: Allow the salad to chill for at least 30 minutes before serving. This enhances the flavors as the ingredients meld together.
- Bread Selection: Choose a sturdy bread that can withstand the moisture in the salad without becoming soggy—sourdough or hearty multigrain works well.
- Layering Technique: Place a lettuce leaf on the bread before adding the salad to create a barrier, preventing the bread from getting soggy too quickly.
- Pack Smart: If preparing for a picnic or an on-the-go meal, consider packing the salad separately from the bread and assembling it just before eating to maintain the bread’s freshness.
- Experiment with Greens: Lettuce is the traditional green for this salad, but watercress or arugula can add a peppery element.
Related Recipes
Handy Sandwich Essentials
Did you try these Chicken Waldor Sandwiches?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Chicken Waldorf Salad Sandwich
Ingredients
For the Salad
- 2 cups rotisserie chicken or cooked chicken breast - cubed or shredded
- 1 large or 2 small apples - skin on and diced (such as Granny Smith or Gala)
- 1 cup celery - diced
- 1 cup black or red seedless grapes - halved
- ½ cup walnuts - chopped
- ¼ cup dried cranberries - optional
For the Dressing
- ½ cup mayonnaise
- ¼ cup Greek yogurt - or sour cream
- 1 teaspoon honey
- 1 tablespoon lemon juice
- ½ teaspoon Dijon or honey mustard
- Salt and pepper to taste
For the Sandwich
- Sliced bread of your choice - e.g., seeded, whole wheat, sourdough or wraps.
- Lettuce leaves or watercress
- Additional grape halves for garnish - optional
Instructions
- Shred or dice a whole rotisserie chicken. If using chicken breast, season the chicken breast with salt and pepper and cook it in a skillet with a bit of olive oil until fully cooked, about 6-8 minutes per side. Let it cool, then dice or shred it and place it in a large mixing bowl.
- Prepare all the salad ingredients – dice the apples and celery, halve the grapes, and chop the walnuts. Place everything (including the dried cranberries if using them) in the large mixing bowl with the chicken.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), honey, lemon juice, Dijon mustard, and a pinch of salt and pepper. Adjust the sweetness and tanginess to your liking by adding more honey or lemon juice.
- Add the dressing to the large mixing bowl. Gently toss everything together until the ingredients are well coated with the dressing.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. You can refrigerate it for several hours or overnight for even better results.
- Take two slices of bread (or a wrap). Butter both slices if you like. Place some lettuce leaves or watercress on one slice, followed by a generous scoop of the Chicken Waldorf Salad. Placing the lettuce next to the bread is one of my tips for preventing a soggy sandwich, so feel free to add another on top of the salad.
- Garnish: Add a few grape halves on top of the salad for extra freshness and flavor. Finish with the last slice of bread.
- Wrap sandwiches or serve immediately.
Notes
Recipe Variations and Substitutions
- Chicken: You can use cooked chicken breast, roast, or rotisserie chicken. Shredded or cubed is fine.
- Nuts: You can toast the walnuts lightly in a dry pan on low to medium heat for extra crunch and a little smokiness. Or, you can switch walnuts for pecans, hazelnuts, or almonds.
- Fruit Swaps: Experiment with different apple varieties like Fuji or Honeycrisp. Or, use crisp pears instead of apples for a unique twist.
- Cranberries: I like to add dried cranberries for a little extra pop of flavor, but this is optional as the apples and grapes already give a nice sweetness.
- Yogurt: You can use sour cream, Greek yogurt, or both.
- Mustard: I recommend Dijon mustard, but you can use honey mustard for a slightly sweeter salad dressing.
- Bread Options: Choose your favorite bread. It can be anything from sourdough to multigrain, ciabatta, or wraps. A flakey, buttery croissant also pairs well with Waldorf Salad filling.
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