Chicken Waldorf Sandwiches


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Traditional waldorf salad with apples and celery combined with tender chicken breast for a winning sandwich

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  • 4 (6-oz.) boneless, skinless chicken breast halves
  • 98% fat-free chicken broth to cover
  • 1/4 C. (60 ml) nonfat mayonnaise
  • 1/4 C. (60 ml) nonfat sour cream
  • 2 tsp. (10 ml) grated orange zest
  • 3 Tbs. (45 ml) fresh orange juice
  • 1 medium Granny Smith apple, peeled, cored and diced
  • 2 ribs celery, cut into 1/4-inch dice
  • 12 slices artisan-style whole wheat bread, sliced thin
  • 6 Boston lettuce leaves

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Place the chicken breasts in a pan and cover with broth. Bring to a simmer and cook until done, about 8-10 minutes. Allow to cool in the broth, then cut into small dice. In a small bowl, mix together the mayonnaise, sour cream, orange zest, and juice. Add the dressing to the chicken. Stir in the apple and celery. Place a leaf of lettuce on each of 6 slices of bread. Top with chicken salad and top with a second piece of bread. Refrigerate wrapped in plastic wrap, until ready to serve. Cut each sandwich in half.

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