Chicken Waldorf Roll-Up
This sandwich is a twist on the classic Waldorf Salad. Pecans are used in place of walnuts in this recipe. Yogurt can be substituted for some or all of the mayonnaise for a lighter version. If you don't have chicken broth on hand, use water and add a few slices of carrot, celery, onion, and a peppercorn for the poaching liquid. For a heartier sandwich, serve this chicken salad on Focaccia.
INGREDIENTS | SERVES 4
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup diced red apple
- 1 cup diced celery
- ½ cup halved seedless grapes
- ½ cup chopped pecans
- 1 cup mayonnaise
- 4 large flour tortillas
- 8 leaves tender green lettuce
In a 4-quart saucepan, bring chicken broth to a boil. Poach chicken breasts by cooking in the boiling chicken broth for 20 minutes. Refrigerate and let cool completely in poaching liquid (overnight if necessary).
Remove chicken breasts from poaching liquid. Dice chicken breasts and combine with apple, celery, grapes, pecans, and mayonnaise in a bowl to make filling.
Lay out tortillas and line each with 2 pieces of lettuce.
Spoon filling onto lettuce and roll up like a burrito: Tuck the side in, roll up from the bottom, and finish by rolling to the top to form a log.
To serve, slice in half diagonally through the center of each roll.
The Original Waldorf Salad
The original Waldorf Salad was invented by the chef of the Waldorf-Astoria hotel in the 1890s and quickly became the height of dining fashion. It has survived in variations, including some that call for miniature marshmallows and whipped cream.
