Waldorf Chicken Salad Sandwich

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

This used to be the salad for the ladies who lunch. When it was originally served at the Waldorf Astoria, it was just apples, celery, and mayonnaise atop a bed of lettuces. Walnuts were added later. I’ve added the chicken, although leftover cooked turkey works well, too. It’s a recipe that follows my theory–good salad, great sandwich filling. It can be served on white bread, white toast, or walnut bread, if you can find an acceptable commercial loaf.


  • 6 boneless, skinless chicken breasts halves
  • 1 green apple, such as Cranny Smith, cored sliced and then cut into ⅓-inch dice
  • 8 tablespoons chopped, toasted walnuts
  • 4 teaspoons chopped fresh chives
  • 1 cup Lemon Mayonnaise (see note)
  • Salt and freshly ground pepper
  • 8 slices semolina, white, or walnut bread
  • 8 lettuce leaves or some watercress sprigs



Grill or broil the chicken breasts 3 to 4 minutes each side, or poach 8 to 10 minutes in chicken stock until just cooked through, but not dry. Cut into large dice and mix in a bowl with the apples, walnuts, chives, and ¾ cup of the mayonnaise. Season to taste with salt and pepper.

For each sandwich, spread 1 slice of bread with a little of the remaining mayonnaise. Arrange lettuce leaves on the bread and top with the chicken salad. Cover with a second bread slice. Cut in half and serve.