Waldorf Chicken Salad Panini Recipes

WALDORF CHICKEN SALAD

Steps:

• Place walnuts on a baking sheet and bake at 350 degrees for 5 minutes. Cool.
• In a small mixing bowl, mix yogurt, mayonnaise, lemon juice, salt, and pepper together.
• In a large bowl, toss together chicken celery, apple, grapes, walnuts, and the dressing. Spoon into lettuce cups and serve immediately.

SIMPLY THE BEST CHICKEN WALDORF SALAD

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.

CHICKEN WALDORF SALAD

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.

CHICKEN WALDORF SALAD

Steps:

• Whisk the mayonnaise, sour cream, buttermilk, vinegar, dill and scallions in a large bowl. Fold in the chicken, celery, apple, grapes, walnuts and raisins; season with salt and pepper.
• Divide the chicken salad among the lettuce leaves and top with chives and celery leaves.

CHICKEN SALAD, AVOCADO AND CHEDDAR PANINI

Steps:

• Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.
• Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.
• In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.
• In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

CHICKEN SALAD PANINI

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. , Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

WALDORF CHICKEN SALAD SANDWICHES

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.