When did Waldorf Creep into my Sandwich?

Many times you may be on the go, and just want to reach into the fridge and grab a quick (but healthy) ‘something’ to have for lunch.  It could be a morning when you’re rushing off to work, or a busy weekend with no time to sit down. You can relate to that I’m sure.

With summer around the corner, a cold meal is welcome.

Chicken Salad is a healthy alternative to other fillings (since processed meats are a No-no!, and you don’t want to have canned tuna more than once a week at most …thanks to mercury content).

I love the combination or sweet and savory, and adding low-sugar fruits to a sandwich is both tasty and smart! I have been known to add slightly under-ripe chopped pears to my tuna salad, or on the flip side… a dill pickle to my peanut butter! (I know, I know, I hear it all the time from my kids and J… “yecchh”… but ever since I was 15 I loved this combo.  Back then it was a home-made pickle, but an organic Dill will do the trick if you dare try it!)  🙂

Enter Waldorf Chicken (or Tofu) Salad

Anytime you have leftover cooked chicken, set some aside to make this salad.  It keeps for 2 – 3 days, and if you finely chop the ingredients you can serve it with whole wheat baked pita chips as a snack.

Waldorf Chicken Salad Sandwich

  • 2 cups cooked organic Chicken, diced (or 2 cups grilled or barbecued Tofu for Vegan recipe)
  • 2 tablespoons Apple Cider vinegar
  • 2 medium organic Granny Smith Apples, unpeeled and chopped
  • 1/2 cup organic Grapes (halved)
  • 2 organic Celery Stalks, thinly sliced
  • Shredded organic Green Leaf or Romaine Lettuce
  • 1/2 cup chopped Pecans or Walnuts
  • 2 Tbs. organic whole Cranberry Sauce (opt.)
  • 1/2 cup Vegenaise
  • ¼ tsp. Black Pepper
  • Dash of Curry

In a medium bowl, combine all ingredients; mix well. Cover and refrigerate 1 hour. Serve on whole grain bread, Udi’s Gluten Free Chia bread, tucked in a whole wheat pita pocket, or atop salad greens.

~ To Your Health!

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