Chicken Waldorf Salad

Classic chicken salad with apple and walnuts served on artisan style bread.

Ingredients -

4 (6 ounces each) Boneless, Skinless Chicken Breast Halves
98% Fat-Free Chicken Broth, to cover
1/4 cup Non-Fat Mayonnaise
1/4 cup Non-Fat Sour Cream
2 teaspoons grated Orange Zest
3 tablespoons fresh Orange Juice
1 medium Granny Smith Apple, peeled, cored and diced
2 Ribs Celery, cut into 1/4-inch dice
12 slices Artisan-Style Whole Wheat Bread, sliced thin
6 Boston Lettuce Leaves

Preparation:

1. Place chicken breast halves in skillet and cover with broth.

2. Simmer chicken about 10 minutes over medium low heat until cooked through.

3. Remove from heat, leave chicken in skillet and allow cooling.

4. Remove chicken from broth and dice. Place diced chicken in medium bowl.

5. Combine mayonnaise, sour cream, orange zest, and orange juice in separate small bowl.

6. Stir orange dressing into chicken. Stir in apple and celery.

7. Place lettuce leaves on 6 slices of artisan bread.

8. Spoon chicken salad over lettuce and top with remaining bread slices.

9. Serve or refrigerate until ready to serve.

10. Cut sandwiches in halves or quarters.

Sandwich Making Tip

Cook Chicken Thoroughly

Chicken should never be served raw or cooked to only rare. Chicken should be cooked to an internal temperature of 160 F., and juices should run clear.

Sandwich Making Tip

Whole Chicken Breasts

Whole chicken breasts can be served whole or divided into two halves. Each half equals one average serving and weighs 6 to 8 ounces.