Chicken and Waldorf salad rolls is a filling snack or a great side to grilled meat. I love the added sweetness from the apples and the flavorful crunch from the walnuts. You may prepare the chicken salad ahead of time and store it in the refrigerator.
This makes a great party food. Simply get smaller bread bowls or turn it into sliders.
1 tablespoon vegetable oil
125g minced chicken
2 spring onions, finely chopped
1 small green apple, cored and sliced into small cubes
1 cup canned pineapple juice
1 celery stick, chopped
2 tablespoons walnuts, chopped
1/2 cup mayonnaise
2 tablespoons sour cream
Salt and pepper to taste
4 medium sized bread rolls
1 large ripe tomato, sliced into 4
4 lettuce leaves
Combine the pineapple juice and the apple cubes in a medium sized bowl to soak it and prevent it from browning.
Heat the oil in a medium sized saucepan over medium heat. Stir-fry the minced chicken for 4-5 minutes or until it is lightly browned and the liquid has evaporated. Break the lumps as you cook it. Add the spring onions and stir fry it for another minute. Remove from heat and let it cool.
Drain the apple cubes well and place it in a mixing bowl. Add the chicken, celery, walnuts, mayonnaise and sour cream. Mix well and season it with salt and ground pepper. Chill if desired.
Slice the tops of the bread rolls and scoop out 3/4 of the bread filling. With a spoon half-fill the bread rolls with the chicken salad mixture. Top them with tomato slices and lettuce. Divide the remaining chicken salad among the bread rolls. Put the tops back and serve immediately.
Photo Courtesy Of: Â Â Lara604