Waldorf Chicken Salad Wrap Bento Box Food

WALDORF SALAD WRAPS

Steps:

• In a large bowl, mix together chicken, walnuts, apple, grapes, and celery.
• In a small bowl, mix together mayo, lemon juice, salt and pepper.
• Add the mayo mixture to the chicken mixture and stir till combined.
• Lay your tortillas out flat and add about 1/2 cup lettuce to each tortilla.
• Add in about 1/2-3/4 cup chicken salad per each tortilla and roll up tightly.
• To hold together, use a toothpick or press the fold of the tortilla onto a hot pan to seal it shut using a spatula.
• Cut and serve!
• Store leftover Waldorf salad in fridge for up to one week.

WALDORF CHICKEN WRAPS

Steps:

• If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
• In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.
• Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.

WALDORF CHICKEN SALAD WRAP BENTO BOX

Steps:

• Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.
• Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.
• Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.

WALDORF CHICKEN SALAD SANDWICHES

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.

WALDORF CHICKEN WRAP

Steps:

• Toast the walnuts in a dry skillet over med-high heat; stirring often, until fragrant, 3-5 minutes.
• In a bowl, stir the yogurt, mayonnaise, lemon juice, mustard, and thyme until smooth.
• Fold in the chicken, toasted walnuts, and apples.
• Season with salt and pepper.
• To make each wrap, place 1 lettuce leaf on 1 wrap bread, then spoon about 3/4 cup of the chicken mixture on top.
• Fold the bread about an inch over each end of the filling, then roll up.
• Serve or wrap in foil to go.

WALDORF CHICKEN SALAD SANDWICHES

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.

WALDORF SALAD WRAP

Steps:

• Whisk together the mayonnaise, mustard, vinegar, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
• Combine the chicken, cranberries, blue cheese and walnuts in a large bowl, add a few tablespoons of the dressing, season with salt and pepper and toss to combine.
• Spread some of the dressing down the center of each wrap and top with some of the arugula. Divide the chicken mixture between the two wraps. Roll each tightly and slice in half diagonally.