big or mini

Here is another of the recipes, along with a little history, that will be on the menu for my dad’s 80th birthday party.  You can use standard (big) size croissants or cocktail (mini) sizes, depending upon the occasion you plan to serve these delicious and classic sandwiches.

When the Empire State Building opened on May 1, 1931 it was the tallest building in the world.  It was built on the site of the original Waldorf-Astoria Hotel on the corner of Fifth Avenue and 33rd Street. The Art Deco successor rose again on Park Avenue between 49th and 50th Streets. The Waldorf Salad was not created by a chef at the famous hotel, but by the maitre d’hotel, (the dining room manager) Oscar Tschirky, in 1896. The original version contained only apples, celery, and mayonnaise, served on top of a bed of lettuce. Chopped walnuts later became an integral part of the salad.

Waldorf Chicken Salad Croissants

3/4 cup mayonnaise
2 teaspoons grated orange zest
1 tablespoon fresh orange juice
4 cups chopped rotisserie chicken
1 large red apple, diced
1 large Granny Smith apple, diced
1 cup diced celery
2/3 cup chopped toasted walnuts
Salt and freshly ground black pepper, to taste
12 regular or 36 mini croissants, split open horizontally
2 Roma tomatoes, thinly sliced
Romaine lettuce leaves

In a small bowl, stir together the mayonnaise, orange zest, and juice.

In a large bowl, mix together the chicken, apple, celery, and walnuts. Gently fold in the mayonnaise mixture.  Season with salt and pepper.

When ready to serve, mound the chicken mixture onto the bottom halves of the croissants, top each with a tomato slice and a lettuce leaf. Place on the top of the croissants, hold together with a toothpick, if desired, and serve immediately.

Makes 24