Named for the Waldorf-Astoria hotel where it first made its’ debut in 1896, the Waldorf salad is a fruit and nut salad that’s typically made of apples, celery and walnuts and then dressed in mayonnaise. Making a bit of a comeback in recent years, we’ve updated this timeless classic and paired it with our equally timeless San Francisco Sourdough for the perfect lunchtime meal.
Make the salad in bulk ahead of time and keep it in the fridge so you’ve got enough to last the whole family for a couple days. It’s quick and easy and you can even make it with left over rotisserie chicken to cut down on your household waste. Keep reading for our go-to ingredients, step-by-step instructions, and photos that will make you drool.
Ingredients (makes 4 sandwiches)
3/4 cups (70g) walnuts
1 1/2 tablespoons brown sugar
1/2 red onion, sliced
1 red apples, julienned
1 celery sticks, finely sliced
1 tbsp mayonnaise
Juice of one lemon
Salt & pepper
100-120g poached chicken breast
6-8 baby cos lettuces
Sliced cheese (optional)
Sliced fresh Volare San Francisco Sourdough (cut to 1-1.5cm)
- Add butter, walnuts and brown sugar to a frying pan and place on a medium heat. Cook for four minutes, stirring occasionally, until walnuts are golden and caramelised. Set aside to cool. Once cooled break up to smaller pieces.
- To a bowl add walnuts, red onion, apple, celery, mayonnaise and lemon juice. Mix to combine and season with a of salt and pepper. Diced poached chicken and add to salad mix.
- Butter sliced sourdough. Lightly toast one side of slices in a frying pan on a medium heat. Remove from pan and put on board toasted side down to assemble sandwiches. Fill with chicken salad mix along with lettuce. Feel free to add a slice of cheese if desired.
- Serve immediately and enjoy.
Photographs & Recipe: Jess Bicknell