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Waldorf Chicken Salad Sandwich

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1 cup mayonnaise
1/3 cup creamy honey mustard salad dressing
1/4 cup honey mustard
2 tablespoons lemon juice
4 cups cooked cubed chicken
1 cup small pecan halves
2 Granny Smith apples, cored and chopped
16 slices raisin cinnamon bread

Waldorf Chicken Salad Sandwich

Waldorf Chicken Salad Sandwich is a delicious twist on the classic recipe.

  • Serves 8
  • Easy

About This Recipe

Waldorf salad is, of course, a combination of apples, walnuts, raisins or grapes, celery, and mayonnaise. Of course, I like to add chicken to my Waldorf salad, to make Waldorf Chicken Salad. And then I got the idea to put it between slices of raisin bread to make Waldorf Chicken Salad Sandwich.


The salad itself was made famous at the Waldorf Hotel in New York City when a charity event was held at that venue. Edouard Beauchamp, the hotel’s executive chef and the maitre d’hotel, Oscar Tschirky, are credited with the invention.

This simple recipe tastes like so much more than the sum of its ingredients. You really don’t have to add anything else, although some crunchy lettuce leaves would be a nice addition. I like to add honey mustard, of course, and some dried cranberries, and use small whole pecans in place of the walnuts. But you can use anything you want.

Just make sure that you have wonderfully tender, perfectly cooked chicken. A rotisserie chicken from the store is best.

And good raisin bread is imperative. Raisin bread should have a tight swirl of cinnamon, lots of dark raisins, and it should have a good sturdy texture. I myself think that Pepperidge Farm Raisin Bread is the best, but use your favorite.

How to make the best Waldorf Chicken Salad Sandwich

  • Make sure that the apples and celery are perfectly crisp. The best ingredients, of course, are essential in all recipes, but in a salad like this, where there aren’t a lot of ingredients, this is even more important.
  • Get the dressing ready first, then add the chicken while it’s still hot, or as warm as you can stand it so it absorbs the dressing.
  • You can toast the pecans before you add them; that will enhance their flavor and add more crunch.

Why this recipe works

  • The smooth and tender chicken, the crunchy pecans, crisp and tart apples, crunch celery, and sweet and tart dried cranberries combine perfectly in a honey mustard dressing for the best salad. Add some slices of fragrant cinnamon raisin bread for the best sandwich ever.


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In a large bowl, combine the mayonnaise, salad dressing, honey mustard, and lemon juice and mix well. Stir in the chicken, preferably while the meat is still warm.


Add the celery, pecans, dried cranberries, and chopped apples and mix. Cover and chill for 2 to 4 hours.


Make sandwiches with the chicken salad filing and the bread. Serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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