Waldorf Chicken Salad Sandwich Recipe
  • 2 cups Cooked Chicken (diced into small cubes)
  • ½ cup Red seedless grapes (halved)
  • ¼ cup Walnuts (chopped)
  • 1 stalk Celery (diced)
  • ½ cup Non-fat Greek yogurt
  • ½ cup Non-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 1 handful Spinach lettuce leaves (or other lettuce)
  • 2 Large Whole Grain Rolls (I like whole wheat Portuguese Rolls)
  • ½ head Green Cabbage (shredded (small head))
  • ½ head Purple Cabbage (shredded (small head))
  • 2 Carrots (peeled and shredded)
  • 1 cup Non-fat mayonnaise
  • 3 tablespoons Vinegar (I prefer red wine, but white is fine to use as well)
  • 1 tablespoon sugar
  • Salt & pepper (To taste)
  1. In a large bowl, combine the chicken with the celery, walnuts, yogurt, mayonnaise and mustard. Season with salt and pepper to taste.
  2. Divide the two rolls into four pieces. Add the chicken salad and a few spinach leaves. Plate each half of sandwich. Serve with a side of fresh cole slaw.
  3. To make the coleslaw: Combine the cabbages, carrots, vinegar, mayonnaise, sugar. Season with salt and pepper. Place in the refrigerator for a half hour or more so the flavors meld and the cabbage softens.
You can make the coleslaw ahead of time- to save time. Or just serve with sliced cucumbers or other freshly cut vegetables
Recipe by Kitchen Conundrum at http://kitchenconundrum.com/2012/09/food-literacy-month-and-waldorf-chicken-salad-sandwich-recipe/