Waldorf salad rolls

7
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
Classic flavours of a Waldorf salad including chicken, celery and crisp apple with a creamy sauce served in a toasted rye bread roll.

Ingredients

reduced-fat natural yoghurt

¼ cup(s), (60g)

dijon mustard

1 tsp

Skinless chicken breast, grilled or barbecued

240 g, shredded

celery

2 individual, thinly sliced diagonally

green apple, unpeeled

1 medium, thinly sliced

red onion

½ small, thinly sliced

watercress

1 cup(s), sprigs

fresh tarragon

1 tbs, coarsely chopped

Coles Roll, Sourdough, Light Rye

300 g, (4x75g) split toasted

walnuts

1 tbs, chopped

Instructions

  1. Combine yoghurt and mustard in a medium bowl. Add chicken, celery, apple, onion, watercress and tarragon, and stir to combine. Season with salt and pepper.
  2. Fill bread rolls with chicken mixture and sprinkle with walnuts to serve.

Notes

SERVING SUGGESTION: Brown rice. TIPS: You can use leftover roast, barbecued or poached chicken breast. Store any leftovers in an airtight container in the fridge for up to 2 days. Keep dressing in a separate container.

Start eating better than ever!