Named for the Waldorf-Astoria hotel where it first made its’ debut in 1896, the Waldorf salad is a fruit and nut salad that’s typically made of apples, celery and walnuts and then dressed in mayonnaise. Making a bit of a comeback in recent years, Volare have updated this timeless classic and paired it with their equally timeless San Francisco Sourdough for the perfect lunchtime meal.
25g butter
3/4 cups (70g) walnuts
1 1/2 tablespoons brown sugar
1/2 red onion, sliced
1 red apples, julienned
1 celery sticks, finely sliced
1 tbsp mayonnaise
Juice of one lemon
Salt & pepper
100-120g poached chicken breast
6-8 baby cos lettuces
Sliced cheese (optional)
Sliced bread
- Add butter, walnuts and brown sugar to a frying pan and place on a medium heat. Cook for four minutes, stirring occasionally, until walnuts are golden and caramelised. Set aside to cool. Once cooled, break up into smaller pieces.
- To a bowl add walnuts, red onion, apple, celery, mayonnaise and lemon juice. Mix to combine and season with salt and pepper. Dice poached chicken and add to the salad mix.
- Butter sliced sourdough. Lightly toast one side of slices in a frying pan on a medium heat. Remove from pan and put on board toasted side down to assemble sandwiches. Fill with chicken salad mix along with lettuce. Feel free to add a slice of cheese if desired.
- Serve immediately and enjoy.
This recipe features Volare’s award-winning San Francisco sourdough – a loaf loved for its slow, two-day fermentation and distinctive flavour. Crafted with just flour, water, salt, and time, it showcases the beauty of true artisan baking. Volare’s dedication to this craft was recently recognised when this bread took home bronze at the 2025 Artisan Bread Championship.
