I cook chicken a lot. Sometimes roasted, sometimes grilled, sometimes pan-seared. Sometimes I have no time to cook at all and I buy a rotisserie chicken for dinner. Either way, I always seem to have leftover chicken in the fridge. Which as anyone cooking for kids knows, is a huge bonus. I often toss it into pastas, grilled cheese, or soup. But lately, I’ve been making this “Waldorf” apple-chicken salad on raisin toast and Audrey just loves it. Sweet, fruity, healthy and so easy to make, this sandwich is definitely a reason to celebrate leftovers.
This recipe is:
- 5 ingredients (excluding salt)
- Easy to make
- Loaded with protein, fiber, vitamins and minerals
- A great way to use leftovers
- A fun toddler and kid lunch idea
- Delicious for adults with some spicy arugula added
- 1 cup finely chopped cooked chicken
- ¼ cup mayonnaise (I use an extra-virgin olive oil one)
- 1 small red apple, cored and finely diced
- 1 celery stalk, finely chopped
- ¼ teaspoon salt
- 8 slices cinnamon-raisin bread, toasted
- Mix together chicken, mayo, apple, celery and salt in a medium bowl. Divide chicken salad onto 4 slices of toasted bread, top with additional slice of bread. Cut in half or into fun shapes and enjoy.