Waldorf Chicken Salad Panini Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour.
• Allow to cool. With two forks, shred all the meat off the bone.
• In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well.
• To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.

Steps:

• Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
• Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
• In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Steps:

• Whisk the mayonnaise, sour cream, buttermilk, vinegar, dill and scallions in a large bowl. Fold in the chicken, celery, apple, grapes, walnuts and raisins; season with salt and pepper.
• Divide the chicken salad among the lettuce leaves and top with chives and celery leaves.

Steps:

• In a large bowl, combine the first eight ingredients. Spread about 1 cup chicken salad over four slices of bread,. Top with lettuce if desired and remaining bread.

Steps:

• Whisk together the yogurt, mayonnaise, honey, ginger, lemon juice and 1/2 teaspoon salt in a large bowl. Add the pineapple, chicken, apples and three-fourths of both the cilantro and the cashews. Toss to combine and serve right away or refrigerate until chilled, about 1 hour.
• Arrange the lettuce leaves on a platter and top each with a scoop of salad. Sprinkle with the remaining cilantro and cashews and top with a few grinds of pepper.

Steps:

• In a mixing bowl combine the mayonnaise, oils, garlic, ginger, and vinegar, and season with salt to taste and crushed red pepper.
• Remove skin and fat from chicken breast and cut it into bite sized pieces and add to the dressing.
• Dice the apples into 3/8inch cubes; wash and dry the grapes and toss the ingredients together; adjust the seasoning. Serve over Boston lettuce garnished with chives and walnuts.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread chopped walnuts onto a baking sheet.
• Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
• Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.