Sandwiches | Cooking for Seven

Chicken Salad for Sandwiches

Erica on May 11th 2009

We first tried this recipe about five years ago, for a tea party. It was a hit (at least among the female tasters), and it has been our chicken salad of choice ever since.

This recipe is creamy, yet not too greasy; rich, but balanced with fresh vegetables, sweet fruit, and toasted nuts.

It is excellent all on its own, but it makes a special little treat when served on buttered and toasted bread.

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:: Waldorf Chicken Salad ::

Adapted from The New Best Recipe

Ingredients:

Chicken

2 large whole, bone-in, skin-on chicken breasts (for the best taste) or boneless, skinless chicken breasts (for ease of preparation)
1 tablespoon olive oil
Salt

Salad

2 medium celery ribs, cut into small dice
2 medium scallions, white and green parts, minced
1 large crisp apple, cored and cut into medium dice
6 tablespoons chopped, toasted walnuts
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper

Directions:

1) For the chicken: Heat the oven to 400 °F. Put the breasts in a foil-lined lined baking sheet. Brush with the olive oil and sprinkle generously with salt to taste. Roast until a meat thermometer inserted into the thickest part of the breast reads 160° F, 35 to 40 minutes. Cool to room temperature. If using bone-in skin-on chicken breasts, remove the skin and bones and discard. Shred the meat.

2) For the Salad: Mix the shredded chicken and celery, scallions, apple, walnuts, mayonnaise, sour cream, lemon juice, and parsley together in a large bowl. Add salt and pepper to taste. Serve. Can be refrigerated in an airtight container for up to 1 day.

Serves 6 as a main course

To make the sandwiches:

Your favorite bread for toasting, cut into triangles.
Butter
Lettuce
Waldorf Chicken Salad (see above for recipe)
Chopped green onions, for garnish, optional

1) Toast the bread, either in a toaster or under a broiler. Spread with butter. Allow to cool slightly.

2) Place a piece of lettuce on each triangle. Carefully spoon a portion of chicken salad on top of each. Garnish with green onions. Serve immediately.

Note: The sandwiches can be covered and refrigerated for a short while. The longer they stand, the soggier the toast will become.

Filed in Appetizers, Salad, Sandwiches | 5 responses so far

A Party

Erica on Apr 7th 2009

Last Friday us girls hosted a party for a few friends. It was so much fun to quickly throw a menu together. Join me for a look at our splendid little party.

Th

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:: The Menu ::

Lunch

Appetizers:

Piped Deviled Eggs

Cheese and Crackers

Soup:

Creamy Onion Soup with Croutons

Sandwiches:

Chicken Salad Sandwiches on Toasted Bread

Salad:

Fruit Salad

Dessert

Vanilla Rice Pudding with Whipped Cream

Poppy Seed Cake with Orange Cream

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Creamy Onion Soup, made by yours truly.

Janna made these delicious Chicken Salad Sandwiches, served on buttered, toasted bread.

Sister Amanda prepared these cute little deviled eggs. They were seasoned just right.

We decided to serve the fruit salad in tea cups. They looked so elegant.

We played a delightful little game. It is a Scandinavian tradition to place one almond in the rice pudding. Whoever finds the almond is promised to be the next to marry.