Waldorf salad sandwich

A classic with a twist

Prep and Cook

Prep 15 minutes, cook 15 minutes


Serves 4


  • 8 slices Abbott’s Bakery® Harvest Seeds & Grains bread, toasted
  • 2 small chicken breast fillets (150g each)
  • 2 sticks celery, thinly sliced, diagonally
  • 1/3 cup walnuts, roughly chopped
  • 1 small red onion, thinly sliced
  • 1 small red skinned apple, cut into matchsticks
  • ¼ cup light whole egg mayonnaise
  • 1 tbs lemon juice
  • 1/3 cup flat leaf parsley leaves, roughly chopped


  1. Place chicken breast fillets into a deep frying pan and cover with cold water. Place over a high heat and bring to a simmer. Reduce heat to medium low, cover and simmer for 10 minutes. Remove from heat and stand to cool.
  2. Shred chicken and place in a bowl. Add celery, walnuts, onion, apple, mayonnaise, lemon juice and parsley. Toss until combined. Place 4 slices of toast onto a flat surface. Top with salad. Cover with remaining slices of toast, cut in half and place onto a serving plate and serve.