Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Chicken Waldorf-style rye sandwiches
Chicken, apple and celery on rye with a yoghurt dressing.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished sandwiches
- Time
- About 15 min
- estimated
- Serves
- 2
- see below
- Energy
- 440 kcal
- per serving
- Protein
- 38 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains celery, gluten, milk, tree nuts. Check the labels on packaged ingredients:
- rye bread. Most rye bread also contains wheat; check the label.
Cooking steps
Chop the apple and celery small, about the size of a pea, so no single piece takes over.
Mix them with the chicken, walnuts, yoghurt and lemon juice.
Divide between two slices of rye bread, top with the other two and press gently.
Cut each sandwich in half and eat straight away, while the bread is still dry.
The useful detail
Chop walnuts finely so a small quantity spreads through the filling. Fifteen grams is not much, and in large pieces you would meet it twice and miss it everywhere else.
Make it work for you
One serving is One sandwich, two slices of rye. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked turkey instead of chicken
Leaner and slightly drier; add a spoonful more yoghurt.
Per serving: about 15 kcal less, about 1 g less protein, about 1 g less fat.
2% Greek yoghurt
Thicker, so the filling holds together instead of soaking the bread.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Leave the walnuts out
For a nut-free lunch. The figures below include them and would read lower without.
Allergens: Removes tree nuts.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A cold lunch built on leftover chicken, with the dressing made from yoghurt rather than mayonnaise, which is the main difference in the figures.
| Energy | 440 kcal |
|---|---|
| Protein | 38 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Carbohydrate | 46 g |
| of which sugars | 12 g |
| Fibre | 6 g |
| Sodium | 540 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| cooked chicken | 180 g | FDC 171477Chicken, broilers or fryers, breast, meat only, cooked, roasted | 297 kcal | 55.8 g |
| apples | 100 g | FDC 171688Apples, raw, with skin (Includes foods for USDA's Food Distribution Program) | 52 kcal | 0.3 g |
| celery | 50 g | FDC 169988Celery, raw | 7 kcal | 0.3 g |
| walnuts | 15 g | FDC 170187Nuts, walnuts, english | 98 kcal | 2.3 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| lemon juice | 5 g | FDC 167747Lemon juice, raw | 1 kcal | 0.0 g |
| rye bread | 140 g | FDC 172684Bread, rye | 363 kcal | 11.9 g |
| Whole recipe | Divided by 2 | 881 kcal | 75.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Keep the filling covered in the fridge and use it within 3 to 4 days, the USDA's window for cooked chicken. Assemble the sandwiches when you eat them.
- Reheating
- Eaten cold.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Tuna, white bean and roasted pepper wraps
Soft wraps with tuna, mashed beans and sweet roasted pepper.
About 15 min · 355 kcal · 30 g protein per serving