Time 40m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Spread chopped walnuts onto a baking sheet. Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool. Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.
Time 15m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first eight ingredients. Spread about 1 cup chicken salad over four slices of bread,. Top with lettuce if desired and remaining bread.
Time 20m Yield 6 Number Of Ingredients 12 Steps:
You can store the chicken salad filling in the refrigerator for up to two days, tightly covered.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine. In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.
Time 30m Yield 1 Number Of Ingredients 10 Steps:
Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes. Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box. Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.
Time 1h45m Yield 6 to 8 sandwiches Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F. Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour. Allow to cool. With two forks, shred all the meat off the bone. In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well. To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
Time 10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In medium bowl, combine all ingredients except bread and lettuce, mix well. Top each with lettuce leaf. Cover with remaining bread slices.
More about “waldorf chicken salad sandwiches recipes”
Time 20m Yield 16 servings. Number Of Ingredients 13 Steps:
Drain pineapple, pressing out excess juice; discard all but 1/4 cup juice. In a large bowl, combine pineapple, chicken, apples, walnuts and celery. , In a small bowl, combine mayonnaise, poppy seeds, sugar, lemon zest, vanilla, salt and reserved pineapple juice. Pour over chicken mixture and toss well. Chill. Serve on rolls or croissants or in pita bread.
