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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Waldorf Chicken Salad Recipe

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This recipe for Waldorf Chicken Salad is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 2 1/2- to 3-pound whole roasted chicken
Kosher salt and freshly cracked black pepper
2 carrots, roughly chopped
1 celery stalk, roughly chopped, plus 1/2 cup 1/4-inch-diced celery
1/2 lemon, sliced
1/2 onion, roughly chopped
2 fresh thyme sprigs, leaves removed
1 cup mayonnaise
1/2 cup whipped cream cheese
2 tablespoons lemon juice
3/4 cup seedless purple grapes, halved
1 Gala (or other crisp) apple, cored and cut into 1/4-inch dice
1/4 cup coarsely chopped toasted walnuts
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
One 16-ounce herbed focaccia, cut into equal quarters
Directions:
Directions:
Once the chicken is cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely.

Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper.

To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press.

Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process.

To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Some of the best chicken salad I have every had!

 

 

 

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